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Asparagus soup is a perfect way to use up extra produce in the summer!

Bright and Creamy Asparagus soup

Have some extra asparagus from the summer? Use it in this delicious and healthy soup!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 671 kcal

Equipment

  • 1 blender
  • 1 stove top
  • 1 deep pan

Ingredients
  

  • 2 tbsp olive oil
  • 2 shallots
  • 1 stalk leek
  • 2 cloves garlic
  • 1.5 tsp salt
  • 1 potato diced
  • 1 bunch asparagus chopped
  • 3 cups vegetable broth
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp vegan butter

Instructions
 

  • In a pot, heat oil on medium heat
  • Saute the shallots and leak until softened
  • add in the chopped asparagus, diced potatoes, garlic, and spices. Saute for another 5-10 minutes
  • Cover with the vegetable broth and let it simmer until the vegetables are cooked through
  • Add in the lemon juice and vegan butter.
  • Add everything into a blender and blend until smooth

Nutrition

Calories: 671kcalCarbohydrates: 76gProtein: 16gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.1gSodium: 6429mgPotassium: 2037mgFiber: 16gSugar: 21gVitamin A: 5489IUVitamin C: 79mgCalcium: 181mgIron: 13mg