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Asparagus Soup
Rocco Fuhrman

Asparagus Soup

This creamy Asparagus Soup delivers a vibrant bowl of comfort, nourishing your body and soul with its fresh flavors and vital nutrients. It is low-carb, high-protein, and designed for busy weeknights, making healthy eating accessible for everyone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds fresh asparagus, woody ends trimmed, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • ½ cup unsweetened almond milk
  • ¼ cup fresh parsley, roughly chopped
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste
  • Optional garnishes: Greek yogurt, olive oil, toasted slivered almonds, or chili flakes

Method
 

  1. Snap off the woody ends of the asparagus and cut into 1-inch pieces. Keep a few tips aside for garnish.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant, without browning.
  4. Add asparagus pieces and pour in broth. Bring to a gentle boil, then reduce heat to a simmer.
  5. Cover and let soup simmer for 10-15 minutes until asparagus is tender.
  6. Remove from heat and blend soup until smooth with an immersion blender.
  7. Stir in almond milk, parsley, and lemon juice. Season with salt and pepper. Gently reheat over low heat.
  8. Ladle soup into bowls and garnish as desired. Enjoy!

Notes

Always use fresh, vibrant asparagus for the best flavor. Don't overcook the asparagus to maintain its color and taste. Taste and adjust seasoning before serving.