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Asparagus Soup

This asparagus soup is great when lunch needs to be eaten on the go, while in the car, and/or while teaching or working.

Serves: 8-10

Prep Time: 10 Minutes

Cook Time: 30 Minutes

This pureed soup is a lifesaver and has been poured into coffee cups, travel mugs and sipped while on the run over and over again. It is super simple to make in the slow cooker or in a pot right on the stove.

Asparagus spears, finely chopped onions, peas, potatoes and minced garlic come together as they sauté in olive oil. The addition of diced potatoes adds a subtle creaminess without compromising on the health quotient. No half and half, sour cream or Greek yogurt needed for this one! Just an immersion blender and some salt and pepper to season with. I especially love spicy garlic infused salt for an added kick.

If you’re not into asparagus you can use this same exact recipe and just substitute the asparagus for cauliflower, butternut squash or even broccoli.

Asparagus Soup


3 tablespoons olive oil

1 cup onion, chopped

3 tablespoons garlic, minced

4 cups fresh asparagus, ends trimmed and cut into one inch pieces

1 cup frozen peas

1 cup Yukon gold potatoes, peeled and chopped

4 cups vegetable broth

2 cups milk

Salt and pepper

Croutons for garnish

  1. In a large pot over medium heat add the olive oil, onions and garlic and cook for 5 minutes.

  2. Add asparagus, potatoes, peas and broth and bring to a boil.

  3. Simmer for 20-30 minutes or until vegetables are softened.

  4. Once vegetables are cooked through, add the milk and blend the soup using an immersion blender. If soup is too thick add more milk.

  5. Season with salt and pepper and serve with croutons or a few drizzles of olive oil.


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