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Asparagus Potato Soup

A creamy and bright soup made with tender asparagus and diced potatoes, perfect for quick weeknight dinners or meal prep.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound asparagus, trimmed and chopped
  • 2 cups potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until fragrant.
  3. Add diced potatoes and cook for a few minutes.
  4. Pour in vegetable broth and bring to a boil.
  5. Add asparagus and simmer until vegetables are tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in heavy cream or coconut milk and season with salt and pepper.
  8. Serve warm, garnished with fresh parsley.

Notes

For a dairy-free version, use full-fat coconut milk. The soup can be made ahead and stored for up to 3 days in the fridge or frozen for up to 3 months.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 30mg

Keywords: asparagus soup, potato soup, creamy soup, vegetarian soup, meal prep