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Asparagus Soup Recipe

Asparagus Soup Recipe
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Looking for a comforting and nutritious dish? This Asparagus Soup Recipe is your perfect solution! It’s a delightful blend of fresh asparagus, leeks, and Yukon gold potatoes that creates a creamy texture without the need for heavy cream. Enhanced with Greek yogurt, this soup offers a healthy option that’s both satisfying and full of flavor. Ideal for busy weeknights or cozy family gatherings, it’s quick to prepare and packed with wholesome ingredients. With the addition of fresh basil and toasted pine nuts as toppings, each bowl bursts with vibrant flavors that will warm your soul. Whether you’re serving it as a starter or enjoying it as a light meal, this soup is sure to impress everyone at the table.

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • 2–3 leeks (chopped)
  • 2–3 garlic cloves (crushed)
  • 2 medium Yukon gold potatoes (diced)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1.25 pounds asparagus (trimmed)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup plain Greek yogurt
  • 1 cup fresh basil leaves
  • 2 tablespoons pine nuts

Instructions

  1. Chop the leeks and cut asparagus into 1-inch pieces.
  2. Wash and dice the Yukon gold potatoes.
  3. In a Dutch oven, heat olive oil over medium-high heat; add garlic and sauté until fragrant.
  4. Add chopped leeks and cook until softened.
  5. Stir in diced potatoes and vegetable broth; season with salt and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender (10-12 minutes).
  6. Stir in asparagus and cook for an additional 5 minutes.
  7. Remove from heat; mix in basil leaves. Puree the soup using an immersion blender until smooth.
  8. Adjust seasoning as necessary.
  9. Serve in bowls topped with Greek yogurt, fresh basil leaves, and pine nuts.

Nutrition

Find it online: https://www.weekmealideas.com/asparagus-soup-recipe/