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asparagus soup
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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


  • 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


  • 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.


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


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