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Asparagus Soup Recipe

Asparagus Soup Recipe
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★★★★★

5.3 from 28 reviews

A creamy and vibrant asparagus soup made with fresh leeks, Yukon gold potatoes, and bright basil, finished with a dollop of Greek yogurt and crunchy pine nuts for added texture and flavor. This healthy and comforting recipe is perfect as a light lunch or appetizer.

Ingredients

Scale

Vegetables

  • 2–3 leeks, chopped (white and light green parts)
  • 2–3 garlic cloves, crushed
  • 2 medium Yukon gold potatoes (about 12 ounces), peeled and diced into 1/2-inch pieces
  • 1.25 pounds asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup fresh basil leaves, plus a few for garnish

Liquids and Oils

  • 1 tablespoon extra-virgin olive oil (or avocado oil)
  • 4 cups low-sodium vegetable broth (or chicken broth)

Seasonings and Extras

  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup plain Greek yogurt
  • 2 tablespoons pine nuts

Instructions

  1. Prepare the vegetables. Chop the leeks and cut the asparagus into 1-inch pieces. Peel and dice the Yukon gold potatoes into 1/2-inch cubes after washing under cold water.
  2. Sauté garlic. Heat olive oil in a Dutch oven over medium-high heat. Add crushed garlic cloves and sauté until fragrant, about 1-2 minutes, being careful not to burn.
  3. Cook leeks. Add chopped leeks to the pot and cook, stirring occasionally, until softened, about 5 minutes.
  4. Add potatoes and broth. Stir in diced potatoes and pour in the vegetable broth. Season with kosher salt and black pepper. Bring the mixture to a boil.
  5. Simmer until tender. Once boiling, reduce heat to low and let simmer until potatoes are tender, about 10-12 minutes.
  6. Cook asparagus. Add the chopped asparagus to the pot and cook for an additional 5 minutes until tender but still vibrant green.
  7. Add basil and blend. Remove from heat and stir in most of the fresh basil leaves, reserving some for garnish. Use an immersion blender to puree the soup until smooth and creamy.
  8. Adjust seasoning. Taste and adjust salt and pepper as needed.
  9. Serve. Ladle soup into bowls, add a dollop of plain Greek yogurt to each, and garnish with remaining basil leaves and pine nuts. Serve warm and enjoy.

Notes

  • You can substitute chicken broth for vegetable broth for a richer flavor.
  • For a vegan version, replace Greek yogurt with coconut yogurt and omit pine nuts if desired.
  • To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • Adjust the thickness by adding more broth if you prefer a thinner consistency.

Nutrition

Keywords: asparagus soup, creamy asparagus soup, spring soup, healthy soup, vegetarian soup, easy asparagus recipe

Find it online: https://recipeswithmia.com/asparagus-soup-recipe/