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    Home » Appetizer/Starter » Asparagus soup

    Asparagus soup

    June 4, 2017 by Caroline's Cooking

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    This asparagus soup is easy to make, light and perfect both for cooler days and as it starts to warm up. 

    asparagus soup

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    I know you might normally associate soup with cold weather, but it can still be great even as the weather is warming up, especially when it's a lighter, fresh-tasting soup like this asparagus soup. It's really easy to make and makes a great appetizer, or bulk it out for a tasty lunch.

    This version is given an extra green kick and is both dairy free and vegan.

    asparagus soup

    I've loved experimenting with asparagus this year. While I love a simple roasted asparagus with parmesan, my more recent creations featuring asparagus - breakfast flatbread and baked swordfish with chermoula - were also immediate hits. Even my surprisingly delicious cauliflower risotto snuck some in.

    Many years ago I worked as a tour guide in Germany, Austria and Switzerland and I often ended up in Germany during white asparagus season. Bavaria in particular is a big fan of white asparagus and you'd find it in every market and on pretty much every menu during it's short season.

    Naturally, I had to take some home for my mum, and she would often make white asparagus soup. I loved it's delicate flavor but don't think I ever made it myself.

    Using green asparagus doesn't give quite such a delicate flavor, but it's still a deliciously fresh, light soup. You can make it with cream which makes it, well, creamy, but it's also great like this for a fresher edge.

    asparagus soup - light, easy and tasty!

    How to make this asparagus soup

    This soup is very easy to make as all you do is soften some onion, add the asparagus and cook a couple minutes. Add the stock and simmer a few minutes before adding the greens. I used arugula, partly as that's what I had, but spinach would work well too. Once it has wilted down, blend it up and serve. I topped it off with a little mint oil (simply mint crushed into olive oil) to add to the fresh edge.

    Asparagus soup is such a comforting taste of spring. Light, easy and good for you too.

    Asparagus soup is such a comforting taste of spring. Light, easy to make and good for you too. A great appetizer (Vegan, gluten free)

    Try these other tasty soups:

    • German pancake soup (flädlesuppe)
    • Pea and mint soup
    • Easy wonton soup
    • Mushroom fennel soup
    • Plus get more spring recipes (Including more ideas for asparagus) in the archives.
    asparagus soup
    Print Recipe
    4.75 from 4 votes

    Asparagus soup

    A delicious light, flavorful soup that's easy to make.
    Prep Time2 mins
    Cook Time15 mins
    Total Time17 mins
    Course: Soup
    Cuisine: American
    Servings: 2 -3
    Calories: 232kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 1 onion medium
    • 12 oz asparagus 340g, trimmed weight
    • 1 clove garlic
    • 1 tbsp olive oil
    • 2 ½ cups light stock 600ml, vegetable/chicken as prefer/to diet
    • 1 cup arugula fairly well packed/25g rocket or spinach
    • 1 tbsp mint
    • 1 tbsp olive oil
    • salt and pepper

    Instructions

    • Roughly dice the onion, slice the trimmed asparagus and finely chop or mince the garlic.
    • Warm the oil over a medium heat and add the onion. Cook for a couple minutes until it starts to soften then add the asparagus and garlic. Cook another couple minutes until becoming tender.
    • Add the stock, bring to a simmer and cook around 5-10min until asparagus is tender. Add the arugula (or spinach), wilt it down then blend the soup either with a hand blender or transfer to a blender.
    • While soup is cooking, roughly chop then crush the mint, add the oil and crush so the mint and oil are well combined.
    • Season the soup to taste, serve and drizzle over the minted oil.

    Notes

    I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).

    Nutrition

    Calories: 232kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1555IU | Vitamin C: 15.6mg | Calcium: 81mg | Iron: 4.5mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

     

    Remember to pin for later!

    Asparagus soup is such a comforting taste of spring. Light, easy to make and good for you too. A great appetizer (Vegan, gluten free)

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    Reader Interactions

    Comments

    1. Steve @ the black peppercorn

      June 09, 2017 at 4:56 pm

      5 stars
      Wow - I love this soup! So fresh and delicious

      Reply
      • Caroline's Cooking

        June 12, 2017 at 6:24 pm

        Thanks Steve, I think so too 🙂

        Reply
    2. Doreen Simpson

      June 09, 2017 at 10:30 am

      5 stars
      Just love asparagus, your soup looks so very lush ♥

      Reply
      • Caroline's Cooking

        June 12, 2017 at 6:23 pm

        Thank you!

        Reply
    3. Abbe@This is How I Cook

      June 08, 2017 at 7:37 pm

      What a lovely, full of flavor soup! I so love white asparagus, but they are hard to find here!

      Reply
      • Caroline's Cooking

        June 12, 2017 at 6:22 pm

        Thanks Abbe. I agree, white asparagus has a lovely flavor but they're not as common.

        Reply
    4. Hadia

      June 07, 2017 at 5:18 pm

      5 stars
      I love asparagus, and your soup sounds so good, Caroline! I can't wait to try it!

      Reply
      • Caroline's Cooking

        June 12, 2017 at 6:21 pm

        Thank you, hope you enjoy!

        Reply
    5. Christine @Christine's Pantry

      June 07, 2017 at 12:30 pm

      Sounds good!

      Reply
    6. Lynn Elliott Vining

      June 07, 2017 at 10:44 am

      4 stars
      It must be asparagus month! I love this recipe! I don't have mint. Can I substitute a little basil to lighten it up a bit! I think that might work in a pinch.

      Reply
      • Caroline's Cooking

        June 07, 2017 at 12:51 pm

        Thanks Lynn, yes you could use basil too, that would also work - it's just for the top in any event rather than part of the main soup but it does add a nice flavor.

        Reply

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