Asparagus Soup Recipe
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5
8 reviews
Excellent
Asparagus Soup Recipe
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This Healthy Asparagus Soup Recipe is loaded with fresh asparagus, leeks, and potatoes, then topped with Greek yogurt for a silky smooth soup that is so delicious.
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Ingredients
- 1 tablespoon extra-virgin olive oil or avocado oil
- 2-3 leek chopped (white and light green parts
- 2-3 garlic crushed, cloves
- 2 medium potato about 12 ounces, Yukon gold variety
- 4 cups vegetable broth or chicken broth, low-sodium
- 1.25 pounds asparagus ends trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup yogurt plain, Greek
- 1 cup basil fresh leaves
- 2 tablespoons pine nuts
Instructions
- Chop the 2-3 leeks and cut the asparagus into 1-inch pieces.
- Wash the 2 medium Yukon gold potatoes under cold running water. Peel and cut into 1/2-inch dice.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat. Add 2-3 garlic cloves and sauté until fragrant.
- Add chopped leeks, cook until leeks are softened.
- Stir in the potatoes and 4 cups low-sodium vegetable broth . Add ½ teaspoon kosher salt and ¼ teaspoon black pepper. Bring the mixture to a boil, then once it starts to bubble, reduce the heat to low and simmer until the potatoes are tender, about 10 to 12 minutes.
- Stir in the 1.25 pounds asparagus and cook for 5 minutes longer.
- Remove from the heat and stir in the 1 cup fresh basil leaves, reserving a few leaves to garnish the soup. Using an immersion blender, puree the soup.
- Taste and adjust the salt and pepper according to your taste.
- Pour the soup into bowls. Add a dollop of yogurt from the ½ cup plain Greek yogurt to each bowl. Garnish with fresh basil leaves and pine nuts from the 2 tablespoons pine nuts. Enjoy!
Notes
- Leeks: Choose leeks that have at least 2-3 inches of clean, white bottom stalks. The tops should be dark green and tightly rolled, not wimpy or soggy looking.
- Yukon gold potatoes: These are our favorite potatoes for this recipe since they soften nicely. You can substitute with any other yellow-skinned potato, red potatoes, or sweet potatoes.
- Asparagus: Choose asparagus stalks that are firm and stand up straight. I prefer medium width asparagus stalks. Avoid very thick stalks as they tend to be woodier.
- Greek yogurt: You can leave this out for a dairy-free or vegan option. You can also substitute with a dash of heavy cream on each bowl instead.
- Pine nuts: These also go by pinoli or pignoli. For optional extra flavor, toast them in a dry skillet until golden brown before serving.
- Make sure to cook the leeks, potatoes, and asparagus until very tender so that it easily purees with the immersion blender. This will prevent stringy soup.
- Storage: Cool completely, then store in an airtight container in the fridge for 3-5 days.
- Freezing: Cool completely, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature, then reheat it on the stove or in the microwave.
Nutrition Information
Show Details
Serving
1bowl
Calories
198kcal
(10%)
Carbohydrates
28g
(9%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
1251mg
(52%)
Potassium
754mg
(16%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2136IU
(43%)
Vitamin C
28mg
(31%)
Calcium
94mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 198kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1251mg | 52% |
| Potassium | 754mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2136IU | 43% |
| Vitamin C | 28mg | 31% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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