This is a light, refreshing soup. It can serve 2 as a main course or 4 as a side dish.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat.

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  • Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.

  • Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.

  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.

  • Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.

  • Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

Nutrition Facts

101 calories; protein 5.1g 10% DV; carbohydrates 13.3g 4% DV; fat 4.1g 6% DV; cholesterol 0mg; sodium 447.8mg 18% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2013
I used this recipe today as a starting off point. I added some additional vegetables for flavor and nutrition, but kept the main ingredient as asparagus. (broccoli, kale, peppers, eggplant, and celery) I also used some fresh lemon juice with ground cumin and ginger. The final result was amazing. My parents loved it too. Read More
(8)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2013
I used this recipe today as a starting off point. I added some additional vegetables for flavor and nutrition, but kept the main ingredient as asparagus. (broccoli, kale, peppers, eggplant, and celery) I also used some fresh lemon juice with ground cumin and ginger. The final result was amazing. My parents loved it too. Read More
(8)
Rating: 5 stars
03/04/2012
I'm an Asparagus lover so decided to try this. I didn't have fresh Asparagus nor green onions but used dehydrated Asparagus and dehydrated onions. I rehydrated each in boiling water for 30 minutes and proceeded with the recipe as written. For part of the vegetable broth I used the water that I had rehydrated the Asparagus in. Our guests and we found it to be very good and they took what little was left over home with them. Thanks for an unusual but very good soup. Read More
(7)
Rating: 4 stars
06/19/2012
very asparagusy Read More
(6)
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Rating: 5 stars
05/28/2014
Finally an asparagus soup which tastes like asparagus and isn't the consistency of wallpaper paste. This was soooo good. Served with a dollop of sour cream and garlic croutons from this website. Yummy! Read More
(3)
Rating: 4 stars
06/05/2012
This was a nice soup. It's not my favorite asparagus based soup I've made but it's a nice soup nonetheless. THANK YOU gonefishn! Read More
(2)
Rating: 4 stars
03/31/2014
This turned out pretty well. I didn't have vegetable broth so I used chicken broth. Read More
(1)
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Rating: 4 stars
11/10/2018
I had roasted asparagus so I had the extra bottoms left. I cut off the extra extra woody bits then chopped up the rest and that is what I used for this soup. A whole onion and four cloves of garlic. Super easy super yummy. Read More
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