Description
This creamy Asparagus Soup is a fresh, healthy, and flavorful dish made with tender asparagus, fennel, and herbs. It delivers a silky texture without heavy cream, making it perfect for a light lunch or elegant appetizer.
Ingredients
Scale
- 1 lb (450g) fresh asparagus, trimmed and chopped
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup fennel, chopped
- 1 medium potato, peeled and diced (about 1 cup)
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Trim the woody ends off the asparagus and chop into small pieces. Dice the onion, fennel, and potato, and mince the garlic.
- Heat olive oil in a large pot over medium heat. Add the onion and fennel, sauté for 5–7 minutes until soft and fragrant.
- Add the garlic and cook for 1 minute, stirring constantly to avoid burning.
- Add the chopped potato and asparagus, stirring to combine with the aromatics.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- Remove from heat and blend the soup using an immersion blender until smooth.
- Stir in tarragon and lemon juice, then season with salt and pepper.
- Return to low heat and warm gently before serving.
- Serve hot with optional garnish like herbs or a drizzle of olive oil.
Notes
- Use fresh, bright green asparagus for best flavor.
- For extra creaminess, add 1/4 cup coconut milk or heavy cream.
- Adjust consistency by adding more broth if needed.
- A squeeze of lemon juice helps balance flavors.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months without dairy additions.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg