Asparagus Soup
This Asparagus Soup offers a smooth, creamy texture achieved by blending tender asparagus with aromatic sautéed onions, celery, and garlic. Brightened with fresh lemon juice and a mix of herbs including parsley, basil, dill, and chives, it balances vegetal flavors with herbaceous notes. The addition of diced avocado enriches the soup's creaminess without overpowering it. Garnishing with reserved asparagus tips provides a pleasant textural contrast and visual appeal, making this soup a comforting and elegant starter or light meal during asparagus season.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, large
- 2 celery diced, stalks
- 3 garlic cloves
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 pounds asparagus woody ends trimmed and stalks chopped (reserve some of the tips for garnish, about 2 bunches
- 4 cups vegetable broth or chicken broth
- 1 tablespoon lemon juice fresh
- 2 tablespoons parsley fresh, roughly chopped
- 2 tablespoons basil
- 2 tablespoons dill
- 2 tablespoons chives
- ¼ avocado diced, small
Instructions
- Saute the veggies. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 3 to 4 minutes, until softened. Add the garlic, salt, and pepper, and cook for another 30 seconds.
- Add the asparagus and broth. Add the asparagus and broth, bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes, until the asparagus is very tender.
- Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for about 30 seconds, until smooth.
- Garnish and serve. Ladle portions of the asparagus soup into bowls and garnish with a drizzle of olive oil and some asparagus tips.
Notes
- Store leftover soup in a sealed container in the fridge for up to 5 days without browning from the avocado.
- For longer storage, freeze the soup in freezer-safe containers; it will keep up to 3 months.
- Using minimal avocado in the recipe prevents discoloration during storage.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 156
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1531mg | 64% |
| Potassium | 591mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2413IU | 48% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.