Creamy Asparagus Soup
Truly fast, creamy, and flavorful soup option. Make-ahead friendly, perfect for autumn and winter.
Servings 4 servings
Calories 158kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 3 cloves garlic
- 2 pounds asparagus
- 1 small cauliflower head
- 4-5 vegetable broth
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat olive oil in a large pot, add chopped onion, and sauté until translucent. Add garlic cloves and sauté for two more minutes until garlic is fragrant.
- Chop cauliflower into florets and add them to the pot. At the same time add chopped asparagus (remove the hard tip, about 1’’ of the end of each asparagus) and vegetable broth.
- Bring the pot to simmer, covered, for 30 minutes or until everything is tender.
- Process the soup in batches until creamy. Be careful not to overfill the food processor or it will make a mess in your kitchen! Alternatively, use an immersion blender to blend it in a single batch.
- Divide the soup into individual bowls. Serve warm.
Notes
Optional: select a few asparagus nice tips to garnish at the end. I usually sauté those tips with a drizzle of olive oil until slightly golden.
This soup is absolutely creamy as it is, but feel free to add some coconut or regular heavy cream before serving.
This soup is absolutely creamy as it is, but feel free to add some coconut or regular heavy cream before serving.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 344mg | Potassium: 941mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1719IU | Vitamin C: 85mg | Calcium: 98mg | Iron: 6mg