Spring Asparagus Soup

By: | Posted in: | Wednesday, Jun 15, 2022 - 10:20am

Spring Asparagus Soup

This creamy asparagus soup is made without heavy cream – just vegetables, broth, and puréed to silky perfection.  It’s perfect for early spring when asparagus is in peak season. Did you know that when asparagus are harvested they are cut one spear at a time? A special thanks to our farmers for their hard work.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 2
Calories 256 kcal


  • 1 pot
  • 1 blender


  • 20 asparagus spears medium
  • 2 cups vegetable broth
  • 1 onion medium
  • 3 clove garlic
  • 2 tbsp pumpkin seeds pepitas
  • 1/8 cup lemon juice 1/2-3/4 lemon
  • 1 dash salt
  • 1 dash pepper
  • 2 tbsp olive oil


  • Sauté onion in olive oil until soft
  • Add garlic
  • Add cut asparagus
  •  Sauté until asparagus starts to soften - remove a few aspires tips to use as a garnish in the finished soup
  • Add vegetable broth and cook for approximately 10 minutes until asparagus are tender
  • Add the asparagus mixture to a blender and blend until fully puréed.
  • Serve with cut asparagus tips and sprinkle with pumpkin seeds.


Calories: 256kcalCarbohydrates: 18gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 967mgPotassium: 519mgFiber: 5gSugar: 8gVitamin A: 1714IUVitamin C: 21mgVitamin K: 76µgCalcium: 65mgIron: 5mgMagnesium: 89mgPhosphorus: 231mgSelenium: 6µgZinc: 2mg
Keyword Asparagus, Gluten Free, Osteopenia, Osteoporosis, Vegan, Vegetarian
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