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–+ servings
Bowl of creamy asparagus soup garnished with roasted asparagus tips, microgreens, a drizzle of cream, and freshly cracked black pepper, perfect for a healthy and comforting meal.

Silky Green Asparagus Soup

A smooth and vibrant asparagus soup perfect for spring, with a hint of lemon and optional creamy richness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Lunch, starter
Cuisine: French, Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil or butter for richer flavor
  • 1 leek cleaned and sliced, white and light green parts only (or substitute 1 yellow onion, diced)
  • 3 garlic cloves minced (adjust to taste)
  • 2 lbs asparagus trimmed of woody ends and cut into 1-inch pieces (approx. 2 bunches, 8 cups)
  • 1 large russet potato peeled and cubed (helps thicken the soup)
  • ½ –1 teaspoon thyme dried or fresh (aromatic herb)
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 4 cups chicken broth or vegetable stock, plus more if needed
  • 2 cups baby spinach fresh or thawed if using frozen, drained
  • 1 tablespoon lemon juice freshly squeezed
  • ½ cup heavy cream optional for richness
  • For Serving:
  • 2 115 g cans wild mackerel skinless and boneless, in olive oil (optional for protein)
  • Grated Parmesan cheese optional garnish
  • Fresh herbs: basil dill, parsley, chives, thyme (for topping)
  • Croutons optional crunch
  • Microgreens optional garnish

Equipment

  • 1 Large saucepan or Dutch oven Used to cook and simmer the soup
  • 1 Immersion blender or countertop blender Used to puree the soup until smooth
  • 1 Knife and cutting board For chopping vegetables and trimming asparagus
  • 1 set Measuring Cups and Spoons For accurate measurement of ingredients
  • 1 Ladle To serve the soup into bowls
  • 6 Serving bowls For presenting each portion of soup

Method
 

  1. Warm the oil in a large saucepan over medium heat, then add the leeks and sauté for 3–5 minutes until soft.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in asparagus pieces, potato cubes, thyme, salt, pepper, and broth, then bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes until the potatoes and asparagus are tender.
  5. Add spinach and lemon juice during the last 2–3 minutes of cooking.
  6. Blend the soup until smooth using an immersion blender or transfer to a regular blender carefully.
  7. Return the soup to the pot and stir in heavy cream for extra creaminess if desired.
  8. Serve in bowls and top with mackerel, fresh herbs, Parmesan, croutons, or microgreens as desired.

Nutrition

Serving: 250gCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 600mgPotassium: 650mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

This soup is fresh, comforting, and perfect for showcasing spring vegetables. Serve it warm with crusty bread or chilled for a light, elegant starter.

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