🥣 A Green Crush – Asparagus Soup for Spring
I've always had a weird obsession with certain vegetables. As a very young kid, I adored broccoli. I mean, I ADORED it! Like, I wanted to eat it at every meal.
Then I didn't...for years...I didn't touch it.
But I hit my 20s and I was back in love with broccoli. And then I met the mighty asparagus. Honestly for years, I thought asparagus was just a type of green bean. And my mom has ALWAYS loved green beans. So much, that I would skip them most times. But something had me try asparagus and you know what?
I found a new green love.
🥬 Why Asparagus Soup Works
Spring is asparagus season—it's tender, earthy, and naturally elegant. It doesn't need much to shine, which is exactly why I love turning it into soup. It's easy, it's light, and it somehow feels both comforting and a little fancy.
The base of this soup is simple: fresh asparagus, sautéed onions, a little broth, and a quick blend until creamy. But the real trick? Seasoning it well.
I like mine with a pinch of To Taste for that classic salt-and-pepper baseline, plus a sprinkle of A Sprinkle of Spice or even Pryme Thyme if I want a little herbal warmth.
👉 Get the full Spring Asparagus Soup recipe here
