Creamless Asparagus Soup
Creamless Asparagus Soup is a light yet velvety dish that celebrates the natural flavor of fresh asparagus without the need for cream. This dairy-free recipe blends sautéed onions and garlic with tender asparagus and creamy potato for a rich, satisfying texture. A hint of lemon juice brightens the flavors, while optional garnishes like fresh parsley or chives add an elegant touch. Perfectly balanced and packed with nutrients, this soup is both wholesome and indulgent. Ready in just 45 minutes, it’s an ideal choice for a quick lunch or a refined appetizer for dinner. Plus, it’s gluten-free, vegetarian, and irresistibly delicious!
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Recipe Information
Ingredients
- 1.5 pounds asparagus
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic cloves
- 4 cups vegetable broth
- 1 medium (peeled and diced) potato
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley or chives (optional, for garnish)
Instructions
Rinse the asparagus and trim the woody ends. Cut the spears into roughly 1-inch pieces, setting a few top tips aside for garnish if desired.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and lightly golden.
Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the chopped asparagus (except reserved tips), diced potato, vegetable broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the potatoes and asparagus are fork-tender.
While the soup is simmering, blanch the reserved asparagus tips in a small pot of boiling water for 1-2 minutes until bright green and tender. Remove and set aside for garnish.
Remove the soup pot from heat and use an immersion blender to puree the mixture until smooth and silky. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the lemon juice and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with the reserved asparagus tips and chopped parsley or chives, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 34.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3866 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
