creamy asparagus soup
Benefits of a Vegan Soup

Creamy Asparagus Soup

This lightly creamy asparagus soup is bright with lemon and packed with herbs and veggies. It’s the perfect fresh meal for a cool spring night.

Asparagus Soup Recipe Ingredients

I like to think of this recipe as an extra-bright, extra-green take on classic cream of asparagus soup. Instead of using nuts or dairy to achieve the smooth texture, I blend in Yukon gold potato, which gives it a delicious, lightly creamy consistency. Here’s what else you’ll need to make it:

  • Asparagus, of course! Make sure to snap the woody ends off your bunch of asparagus before making this recipe. You only want the tender asparagus tips and stalks in your soup.
  • Peas – They add to the creamy texture and balance the asparagus’s vegetal flavor.
  • Scallions and garlic – For sharp, savory depth of flavor.
  • Lemon juice and zest – They make the soup nice and bright.
  • Dijon mustard – For tang.
  • Fresh basil – It gives the soup a vibrant, aromatic finish.
  • And salt and pepper – To make all the flavors pop!

How to Make Asparagus Soup

Another thing I love about this asparagus soup? It’s quick and easy to make! Here’s how it goes:

  • First, sauté the aromatics. Because we’re using scallions and not heartier onions or shallots, this step is fast. They should soften in just 1 or 2 minutes.
  • Next, simmer. Stir in the potatoes, garlic, salt, pepper, and water. Bring to a boil, reduce the heat, and simmer for 12 minutes, or until the potatoes are tender.
  • Then, simmer some more! Add the chopped asparagus, and simmer for another 5 minutes. The asparagus should be tender, but still bright green.
  • Finally, blend. Allow the soup to cool slightly before stirring in the peas and transferring everything to a blender. Add the lemon zest, juice, and mustard, and blend until the soup is creamy. Last but not least, blend in the basil, and season to taste.

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 3 scallions, chopped
  • 2 small Yukon gold potatoes, 1½ cups diced
  • 3 garlic cloves, minced
  • Heaping ½ teaspoon sea salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups water
  • 2 cups chopped asparagus
  • 1 cup frozen peas
  • 1 heaping teaspoon Dijon mustard*
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 packed cup basil
  • Fresh mint sprigs, optional

Mint & Pine Nut Topping

  • ¼ cup toasted pine nuts, chopped
  • ¼ cup fresh mint, minced
  • Pinch of red pepper flakes
  • Pinch of salt

Instructions

  • Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
  • Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
  • Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
  • Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.

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