Creamy Asparagus Soup

This classic soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Servings

4

Ready In:

 50 min

Calories:

130

Good For:

Breakfast

Ingredients

  • 2 bunches asparagus
  • 1 large yellow onion
  • 5 stalks celery
  • 3 cups vegetable stock (organic, homemade, and/or boxed)
  • ¼ cup minced thyme
  • 3 tbsp olive oil
  • Sea salt to taste
  • Black pepper to taste

 

Step by Step Instructions

Step 1

Peel and dice onion.

Wash celery and asparagus and pat dry and then chop into ¼-inch pieces.

Bring olive oil to medium heat in large pot and add onion.

Step 3

Add vegetable stock and bring to boil.

Reduce heat and simmer for 30 minutes.

 

Step 2

Cook for five minutes until caramelized.

Add celery and asparagus and cook for seven more minutes.

Sprinkle with salt and pepper.

Add thyme and combine well.

Step 4

Transfer to blender or food processor and blend on high until creamy.

Garnish with thyme.

Used with permission from The Integrative Nutrition Cookbook, 2016

Nutrition

Amount Per Serving

  • Protien 50% 50%
  • Carbs 20% 20%
  • Calories 70% 70%