Asparagus soup is one of the easiest and most delicious soups you can make. It’s light yet comforting, packed with fresh flavours, and comes together in just one pan. With simple ingredients and minimal effort, you can create a velvety, restaurant-quality soup that’s both nourishing and satisfying.
Ingredients
This asparagus soup keeps things simple while maximising flavour:
- Asparagus – Fresh asparagus gives the soup its vibrant green colour and delicate taste. Trim the woody ends and set aside the best-looking tips for garnish. To make the tips look fantastic just fry them on dry skillet for 3-4 minutes, turning not t
- Onion – Adds depth and sweetness to balance the asparagus.
- Garlic – Essential for a rich, aromatic base.
- Leek – Adds a mild, sweet flavour and extra depth to the soup. Use only the white part, trimmed and sliced into rounds.
- Potatoes – These help thicken the soup naturally, giving it a smooth and creamy consistency.
- Cream – A touch of cream enhances the texture and rounds out the flavours.
- Vegetable oil – for sautéing
- Shaved or grated Parmesan – The perfect finishing touch for extra umami and saltiness.
- Salt & pepper – to taste
- Water or vegetable stock – enough to cover vegetables
Recipe Twists for Asparagus Soup
Want to customise your asparagus soup? Try these variations:
- Add green peas for a hint of sweetness and a more vibrant colour.
- Replace potatoes with cauliflower for a low-carb version.
- Use coconut cream instead of dairy cream for a dairy-free option.
- Stir in fresh herbs like basil or chives for a flavour boost.
- Drizzle some nice olive oil on top for a rich, gourmet touch.
How To Make It?
To make this asparagus soup, start by sautéing the onion and garlic in a pot until soft and fragrant, add chopped leek and cook for couple of minutes. Add the diced potatoes and cook briefly before adding the asparagus pieces (excluding the reserved tips). Pour in enough water or vegetable stock to cover everything, then simmer until the vegetables are tender. Blend the soup until smooth, stir in the cream, and season with salt and pepper to taste.
For the garnish, heat a dry frying pan and cook the asparagus tips for 2-3 minutes, stirring, until slightly charred. This adds a delicious smoky flavour and a slight crunch. Serve the soup hot, topped with charred asparagus tips and Parmesan shavings.
Why This Soup Is Good For You?
Asparagus soup isn’t just delicious—it’s packed with health benefits too. Asparagus is a natural detoxifier, helping flush out toxins while supporting kidney health. It’s also rich in fibre, which promotes good digestion and keeps your gut happy. Plus, it’s loaded with antioxidants, vitamins A, C, and K, making this soup a nourishing choice for boosting immunity and overall well-being. Light yet satisfying, it’s the perfect dish for when you want something wholesome and cleansing without sacrificing flavour!
Serving Suggestions
Ladle the soup into bowls and top with charred asparagus tips and Parmesan shavings. To elevate your dish further, try:
- Toasted sourdough or garlic bread for dipping.
- A drizzle of olive oil for extra richness.
- A poached egg on top for a more filling meal.
- A sprinkle of chilli flakes for a bit of heat.
- Sprinkle crispy bacon bits on top for a smoky, savoury twist.
- Crumble some feta cheese on top, like in this recipe of Broccoli Soup
How to Store Asparagus Soup
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer: This soup freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Defrost overnight in the fridge and reheat before serving.
- Tip: If freezing, leave out the cream and add it when reheating for the best texture.
This creamy asparagus soup is a go-to recipe for spring or whenever you crave a light yet satisfying meal. Enjoy!
Asparagus Soup Recipe
This creamy asparagus soup is smooth, comforting, and packed with fresh, delicate flavours. The combination of asparagus, leeks, and potatoes creates a velvety texture, while a touch of cream adds richness. Light yet satisfying, this soup is perfect for a cosy meal and is as healthy as it is delicious!
Ingredients
- 2 bunches asparagus – trimmed, chopped (reserve tips for garnish)
- 1 leek – trimmed (white parts only), chopped into rounds
- 1 onion – chopped
- 3-4 garlic cloves – minced
- 2 potatoes – peeled and diced
- 50ml cream
- 2 tbsp oil – for sautéing
- Shaved or grated Parmesan – for serving
- Salt & pepper – to taste
- Water or vegetable stock – enough to cover vegetables
Instructions
- Heat a large pot over medium heat and add 2 tablespoons of oil. Sauté the chopped onion and garlic for 2-3 minutes until soft and fragrant. Add the sliced leeks and cook for another 2 minutes, stirring occasionally, until they become tender.
- Stir in the diced potatoes and let them cook for a couple of minutes. Add the chopped asparagus (except the reserved tips), then pour in enough water or vegetable stock to cover everything. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, until the potatoes and asparagus are tender.
- Blend the soup until smooth using an immersion blender or a regular blender in batches. Stir in the cream, season with salt and pepper, and adjust the consistency with more liquid if needed. Heat a dry frying pan over medium-high heat and cook the reserved asparagus tips for 2-3 minutes, stirring, until slightly charred. Serve the soup hot, topped with charred asparagus tips and Parmesan shavings. Enjoy!
Leave a Reply