Description
This creamy asparagus soup is light, fresh, and ready in just about 30 minutes. It’s cozy yet springy, simple to make with one pot, and perfect for lunch or dinner.
Ingredients
Scale
- 1 bunch asparagus, chopped
- 3 green onions, 1 reserved for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, minced
- 1/4 cup cream cheese
- 1 cup spinach
- 1 teaspoon dill
- Parmesan cheese for serving
Instructions
- Wash, trim, and chop the asparagus. Slice the green onions, reserving one for garnish.
- Add asparagus, green onions, olive oil, and seasonings to a pot. Saute for 8 minutes.
- Reserve about 1/4 cup asparagus. Add broth and lemon juice and bring to a simmer.
- Let cool for 5 minutes, then blend with cream cheese, spinach, and half the parsley until smooth.
- Return soup to the pot with dill, remaining parsley, reserved asparagus, and green onion.
- Simmer for 5 minutes. Serve hot with Parmesan.
Notes
Frozen asparagus and spinach work great too. Don’t skip the lemon—it keeps the soup bright and fresh. An immersion blender makes cleanup easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
