Simple Asparagus Soup
All you need is 8 ingredients to whip up this delicious seasonal soup! Can be served warm or chilled.
Servings: 5 cups
- 2 tablespoons extra virgin olive oil plus more for finishing
- 2 cups chopped yellow onion about 1 small onion
- 1 cup chopped celery about 3-4 celery ribs
- ½ cup chopped carrot about 1 large carrot
- 1 tablespoon minced garlic 2-3 cloves
- 2 lbs fresh asparagus* chopped
- 2 cups vegetable broth
- 2-3 tablespoons lemon juice
- plain unsweetened yogurt for topping
- salt & pepper to taste
In a large pot, warm the olive oil over medium heat. Add the onion, celery and carrot then cook for 5 minutes, or until onion is translucent.
Next add the garlic and asparagus (you can reserve a few tips if you like for a garnish). Stir together then pour in the broth. Bring to a simmer then cover and allow to cook for about 10 minutes, or until the asparagus is fork tender.
Meanwhile you can cook the reserved asparagus tips in a small pot with a bit of boiling water for about 3 minutes. Rinse with very cold water then set aside.
Once the vegetables in the pot are tender, you can either transfer everything to a blender or use an immersion blender in the pot to puree. Blend until smooth and creamy.
Add lemon juice, salt & pepper to taste. Serve with a drizzle of olive oil, a dollop of plain yogurt and a few of the blanched asparagus tips on top. Alternatively, you can chill the soup for several hours and serve cool. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts are for 1 cup of soup
*reserve a few asparagus tips if you'd like to use them for a garnish (optional)
Calories: 128kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 566mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3803IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 4mg