Creamy Asparagus Soup (a lightened-up version!)
Asparagus soup is a simple spring recipe that is cozy, satisfying, and delicious. The luscious, velvety texture from the secret ingredient - it's creamy thanks to potatoes (not cream)!
Ingredients
- 1 tablespoon butter, or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb asparagus, chopped - save a few tips if you'd like them for garnish
- 1 lb white potatoes, chopped
- 4 cups chicken or vegetable stock
- Optional: ½ cup spinach or parsley, for color
- Salt and pepper, to taste
- Juice from ½ lemon, optional
Instructions
- Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.1 tablespoon butter, 1 medium onion, 3 cloves garlic
- Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.1 lb asparagus, 1 lb white potatoes, 4 cups chicken or vegetable stock
- Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.Optional: ½ cup spinach or parsley, Salt and pepper, Juice from ½ lemon
Notes
Can you freeze this soup? Yes! Asparagus soup freezes very well. Let the soup cool then pour it into bags. For freezing soups, I love these big reusable Stasher freezer bags.
Serving: 2 ½ cups, Calories: 237kcal, Carbohydrates: 36g, Protein: 11g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 379mg, Potassium: 1012mg, Fiber: 5g, Sugar: 8g, Vitamin A: 955IU, Vitamin C: 33mg, Calcium: 59mg, Iron: 4mg