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.
This is such a fabulous way to enjoy asparagus during the spring months. If you can get your hands on a fresh bunch then grab them and try this recipe. Definitely worth it. Play around with the seasoning. I use Garlic Dust usually but Pryme Thyme is on tap for the next time.
2 quarts of chicken or veggie stock (I use homemade)
Extra Virgin Olive Oil
Directions
Snap off the woody ends (discard) and cut the tips of the asparagus (save), chop stems and put aside
In a medium to large size dutch oven ( I use a 6qt one) heat some good olive oil
Add in onions, leeks, celery to dutch oven and saute (without coloring the veggies). Sprinkle with Garlic Dust. Cook until soften, approximately 10 minutes
Add in stock and asparagus stems and simmer for 20 minutes
Take of heat and let cool slightly.
In batches blend soup to smooth. I like using my vitamix instead of my immersion blender because it adds more air for a creamier finish and I get a smoother consistency from it.
Add blended soup back to pot and season to taste ( I prefer a course sea salt and course ground pepper)
Add the asparagus tips and simmer for 15 minutes until they soften.
Drizzle with extra virgin olive oil
Serve and Enjoy
Recipe Note
* Check your leeks WELL, they will hold a lot of dirt between the leaves. I like to slice them then leave them in a bowl of water to help loosen the dirt. Then using my hands, clean them under running water.
*Sometimes I add in roasted garlic if I’ve made some or even a saute some fresh with the first batch of veggies*
