– **Title**: Easy Asparagus Soup
– **Ingredients**:
– 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lemon juice and fresh herbs (like parsley or chives) for garnish
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the asparagus pieces to the pot and sauté for an additional 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, about 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, ensuring to allow steam to escape.
5. Stir in the heavy cream (or coconut milk) and heat through. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh herbs if desired.
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is the star here, adding a lovely flavor and vibrant color. If you can’t find fresh, you can use frozen asparagus, but cook it a bit longer to soften.
Onion: A medium onion gives a nice depth to the soup. You could substitute with shallots or green onions for a milder taste if you prefer.
Garlic: Fresh garlic enhances the soup’s flavor. Garlic powder is a quick alternative, about 1/2 teaspoon for this recipe, though fresh is always better!
Pots and Cream: I usually use heavy cream for richness, but coconut cream is a great dairy-free option. You can skip it for a lighter soup, too!
Vegetable Broth: Homemade broth is best, but store-bought works just fine. You can also substitute with chicken broth if you’re not vegetarian.
How Do I Get My Vegetable Soup Smooth and Creamy?
Blending your soup properly is key to a creamy texture. If you’re using an immersion blender, hold it steadily in the pot and blend until completely smooth.
- Make sure to let the soup cool for a few minutes before blending; it’s safer and prevents splattering.
- When using a regular blender, fill it only halfway to avoid overflow. Blend in batches if necessary.
To add that creamy touch, stir in the cream after blending for the best texture. Enjoy your velvety soup!
How to Make Easy Asparagus Soup
Ingredients You’ll Need:
- 1 lb fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 medium potato, peeled and diced
- ½ cup heavy cream or coconut cream (optional for creaminess)
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon juice, to taste (optional)
- Croutons and additional asparagus tips for garnish
How Much Time Will You Need?
This delicious asparagus soup takes about 10 minutes to prep and around 20-25 minutes to cook. In total, you’re looking at about 35-40 minutes from start to finish. It’s a quick and easy recipe that delivers plenty of flavor!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Make sure to stir occasionally to prevent sticking.
2. Cook the Vegetables:
Add the chopped asparagus and diced potato to the pot. Stir everything together and sauté for another 5 minutes. This helps to develop the flavors before adding the broth.
3. Add Broth and Simmer:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 15-20 minutes, or until the vegetables are tender. You can poke the potatoes with a fork to check if they are soft enough.
4. Blend the Soup:
Remove the pot from the heat and let it cool slightly before blending. Using an immersion blender, blend the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend it, and then return it to the pot.
5. Final Touches:
Stir in the heavy cream (if you want a creamy texture), and season with salt and pepper to taste. If you’d like a refreshing zing, add a splash of lemon juice. Stir well to combine all the flavors.
6. Serve and Enjoy:
If the soup has cooled down, gently reheat it over low heat. Ladle the warm soup into bowls and top with croutons and a few asparagus tips for garnish. Serve immediately and enjoy your tasty asparagus soup!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus! Just add it directly to the pot without thawing, but reduce the cooking time slightly since it will cook faster. You might also want to adjust the seasoning, as frozen veggies can hold more water.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, coconut cream works great! Alternatively, you can use unsweetened almond milk or oat milk for a dairy-free version, though the soup won’t be as creamy. For a richer taste without heavy cream, blended cashews make an excellent substitute—just soak them for a few hours and blend with a little water until smooth!
How Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To extend its shelf life, you can also freeze it for up to 3 months. When reheating, add a splash of water or broth to adjust the consistency, as soup tends to thicken over time.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add other veggies like leeks, spinach, or peas for added flavor and nutrition. Just be mindful of cooking times; some veggies may require less time to soften, so adjust accordingly!
