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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Equipment
- 1 pot
- 1 blender
Ingredients
- 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
Instructions
- 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.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 19mgCalories: 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
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