When asparagus goes on sale this time of year, I always know what I’ll do with it. I’ll air-fry some for snacking on, and make this soup with the rest.
Aside from being delicious and beautiful, asparagus is an amazing source of vitamin K, fiber, folate, and antioxidants. It has only 20 calories in half a cup and 2.2 grams of protien.
I have also added some broccoli or peas to this recipe, and it always turns out delicious. So if you have other green veggies that need using up, feel free to experiment!
We always eat this entire pot in one sitting, no leftovers. And that’s just my husband and I (our kids don’t eat much of it, sadly). So if you want leftovers or have more than two adults in your family, I suggest doubling it. You can always freeze leftovers, too.
Since this soup is pretty low-calorie, you might want to make some steamed vegetables or a salad to go with it, and my cornbread recipe. I also like to make these quick oil-free biscuits to go with soup.
With a short ingredient list and delicious flavor, you'll enjoy making this every asparagus season.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1 large potato (or 2 small), peeled and diced
- 1 lb asparagus (1 large bunch)
- 5 cups vegetable broth
- 1 tsp lemon juice (I just squeeze half a lemon)
- salt, pepper, and smoked paprika to taste
In a large pot, saute the onion, garlic and celery in a splash of water. Let cook over med-high heat until fragrant and soft, about 5 minutes.
Meanwhile, break the woody ends off the asparagus, and chop into 1-inch lengths. Save some of the asparagus tips to cook as a garnish. You should have 3 cups of chopped asparagus.
Add the potato and asparagus to the pot, and add the vegetable broth. Cover, and let simmer for about 15 minutes, until the asparagus and potato are very soft.
Use an immersion blender or blender to blend until smooth. Don't over-blend, as the potato can get gummy.
Squeeze the lemon juice in, and add salt and pepper to taste. I like a sprinkle of smoked paprika on my bowl, as well.
To cook the asparagus tips, simply put them in a small skillet or sauce pan with 1/4 inch of water, and let them steam until crisp-tender. Put a few on each person's bowl.
Adding other spring vegetables like broccoli or peas works well! It will simply be a little thicker and have a different flavor. Peas don't blend perfectly smooth, so if you don't like any texture, don't use them.
Adapted from Creamless Cream of Asparagus Soup by Ahead of Thyme.