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White Asparagus & Potato Soup
45 min
Soup
10 ingredients or less
Freezer-friendly
Servings
Total
45 minPrep
15 minCook
30 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
23 oz (650 g)white asparagus
-
4 cups (960 mL)water
-
2 tsp (10 mL)olive oil
-
1medium onion, chopped
-
3garlic cloves, minced
-
2medium potatoes, cut into 1 cm cubes
-
2vegetable bouillon cubes
-
1 tsp (2 g)paprika powder
-
1 pinchground black pepper
Optional garnishes
-
roasted unsalted hazelnuts
-
fresh chives
Make your own
Directions
- Peel the outer layer of the asparagus with a vegetable peeler. Trim off the ends to remove any tough, woody bits.
- Place the asparagus and water in a large pot on medium-high heat. Cook partially covered at a gentle simmer for 8 - 10 minutes.
- Add the oil to a large pot on medium-high heat. When hot, add the onion, cooking until lightly golden.
- Scoop out the cooked asparagus and transfer to a cutting board. Reserve the cooking liquid. Chop the asparagus into bite-sized pieces and reserve the tips for garnish.
- Add the garlic and cook for another minute, until fragrant.
- Add the remaining ingredients, including the asparagus and reserved water*. Cook partially covered for 15 minutes.
- Once the potatoes are cooked through, use an immersion blender or standing blender to purée the soup.
- Pour the hot soup into your desired bowls. Serve with the reserved asparagus tips and any desired garnish. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 1 month.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Replaced the paprika powder with thyme, parsley and bay leaves; tastes amazing! 😌
This recipe was along time on my ' PUL to do list' ! Finally it is the right season and this recipe didn't dissapoint. Great soup :)
Made this with green asparagus as that was all I had. I also substituted garlic for garlic powder. I found it took quite a long time to peel the asparagus, longer than the 15 minutes mentioned in the prep time. Maybe I was being too picky about how much of the skin should come off - I wasn't sure if it would cook and blend well if I left any on. However, it was very delicious.
It turned out really good. I also poured the soup through a sieve, because I wanted this even more creamy. It tastes delicious with a touch of vegan sour cream and soy sauce.
Since I live in Germany, people here tend to go a liiitle crazy over asparagus at this time of the year. I randomly got gifted 1 kg of white asparagus, had no idea what to do with it and since I have been finding so much inspiration both on your website and on your youtube channel, I was so happy to see you have a recipe with asparagus. It really saved the day :) I loved it! And I loved that I finally got to use my fried onions that I got as a gift from Denmark :) Thank you, Sadia, you're an inspiration !
It is rather difficult to find a soup that pleases both, my husband and me, but this was definitly a winner.
My husband likes his food sinple: few ingredients and without garnish.
I'm quite the opposite so I added the suggested hazelnuts and had a green side salad with it. As someone who is always wanting additional proteins, I would maybe have this soup wirh your potato lentil salad.
I also wanted to mention, that I was surprised by the creamyness of the soup as it doesn't contain nuts, beans or coconutmilk, but there is just no need for it.
After all: if you care at all for asparagus try this soup.