Asparagus soup
Nutrition per serving
Asparagus soup: delicate, springlike and elegant, it showcases this seasonal vegetable. Fine and very light, it’s a refined starter that is nevertheless quick to make.
Preparation: 15 min | Cooking: 25 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 151 kcal · 5 g protein · 12 g carbohydrate · 8 g fat
Ingredients
- 700 g asparagus
- 1 potato
- 1 onion
- 1 vegetable stock cube
- 100 ml light cream
Method
- Cut the asparagus into pieces (set the tips aside).
- Fry the onion, then add the asparagus, potato and stock.
- Cook for 20 minutes, then blend until smooth.
- Stir in the cream and garnish with pan-fried asparagus tips.
Nutritional benefits
Asparagus is a natural diuretic, rich in fibre, folate and antioxidants, for very few calories. This springtime, gluten-free soup is a refined and light way to enjoy a seasonal vegetable.
Variations and substitutions
- With green or white asparagus.
- Without cream (plant-based milk).
- With a poached egg.
- With a little Parmesan.
Storage and making ahead
Keeps for 3 days; eat promptly to keep the asparagus flavour fresh.
💡 Good to know
Keep the asparagus tips and pan-fry them quickly: placed on top of the soup, they add texture and look great.
Related reading
Discover more vegetarian recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes.
Foods in this recipe: asparagus · potato · onion · vegetable stock · cream.
You might also like these recipes: Tomato and basil soup · Pea and mint soup · Creamy mushroom soup.
