Lazy Pantry Asparagus Soup
Whip up a bowl of creamy comfort in no time with Lazy Pantry Asparagus Soup—an easy, one-pot wonder that’s heartwarming and packed with flavor. Featuring fresh or frozen asparagus and a pantry-friendly lineup of ingredients like onion, garlic, and broth, this velvety soup shines with its minimal prep and customizable options. Whether you’re seeking a vegetarian delight or a dairy-free alternative, this recipe flexibly incorporates plant-based milk and seasoning swaps to suit your preferences. Brightened with a dash of lemon juice and served with optional croutons or crusty bread, it’s a light yet satisfying meal perfect for weeknights. Ready in just 30 minutes, Lazy Pantry Asparagus Soup transforms simple ingredients into a wholesome, elegant treat bursting with springtime freshness.
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Recipe Information
Ingredients
- 400 grams asparagus, fresh or frozen
- 1 onion, chopped (or 1/2 teaspoon onion powder)
- 2 garlic cloves (or 1/2 teaspoon garlic powder)
- 750 milliliters vegetable broth (or chicken broth)
- 120 milliliters milk (or plant-based milk like almond or oat)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- croutons or bread (optional, for topping)
Instructions
If using fresh asparagus, trim the woody ends and chop into 2-inch pieces. If using frozen asparagus, thaw it slightly.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. If using onion powder, skip this step and add it directly later.
Add minced garlic or garlic powder and sauté for 30 seconds until fragrant.
Add the asparagus and vegetable broth to the pot. Stir well, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 12-15 minutes, until the asparagus is tender.
Carefully transfer the soup to a blender or use an immersion blender to puree it until smooth. If using a blender, work in batches if needed, and be cautious with hot liquids.
Return the smooth soup to the pot (if blended in a blender). Add the milk, salt, and black pepper, and stir to combine.
Heat the soup gently over low heat, but do not boil. Adjust seasoning to taste and add the lemon juice for a bright touch.
Serve hot, optionally topped with croutons or a slice of crusty bread on the side.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1643 mg | 35% | |
*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.
