Creamy Asparagus Soup with Fresh Herbs and Avocado Recipe
This creamy and vibrant asparagus soup is a delicious and healthy way to enjoy fresh spring produce. Made with tender asparagus, aromatic vegetables, and fresh herbs, it’s lightly flavored with lemon and enriched with avocado for a smooth, velvety texture. Perfect as a light lunch or elegant starter, this soup is naturally gluten-free and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Herbs
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves
- 2 pounds asparagus (about 2 bunches), woody ends trimmed and stalks chopped (reserve some tips for garnish)
- 2 tablespoons roughly chopped fresh herbs (parsley, basil, dill, chives, etc.)
- ¼ small avocado, diced
Liquids & Oils
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable or chicken broth
- 1 tablespoon fresh lemon juice
Seasonings
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Saute the veggies. Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 3 to 4 minutes until they soften and become fragrant. Next, add the garlic, kosher salt, and ground black pepper, cooking for an additional 30 seconds to release their flavors.
- Add the asparagus and broth. Stir in the chopped asparagus and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 to 25 minutes, or until the asparagus is very tender.
- Finish and blend it up. Remove the pot from heat and stir in the diced avocado, fresh lemon juice, and chopped herbs. Using an immersion blender, blend the soup in the pot until it reaches a smooth consistency. Alternatively, carefully transfer the soup to a high-powered blender and blend for about 30 seconds until silky smooth.
- Garnish and serve. Ladle the asparagus soup into bowls. Drizzle with a little extra-virgin olive oil and garnish each serving with reserved asparagus tips for an elegant presentation. Serve warm and enjoy!
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a richer texture, add a splash of cream or coconut milk before blending.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use fresh asparagus for the best flavor; frozen asparagus can make the soup watery.
- The avocado adds creaminess and healthy fats but can be omitted if preferred.
