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Asparagus Soup

March 22, 2015

Asparagus Soup
Happy first week of spring!

I can hardly wait to get my hands on some fresh Michigan asparagus! It will be another month yet until we see local asparagus, but it is popping up at our markets from warmer locations, and after a long season of squash and winter greens…we are longing for some fresh spring produce!

Asparagus Soup
Slightly sweet from the natural slow cooking, the smooth, creamy texture is perfect for little ones! My girls all enjoyed asparagus soup around 6-9 months or so! It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies!

Asparagus Soup
Toward the end of asparagus season when you can get great farmer’s market deals on bundles of 10 pounds, you can triple up this soup and store it away in the freezer. It is so fun to pull out a quart of asparagus soup around November to remind you of spring.

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5.0 from 3 reviews
Asparagus Soup
  • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
  • 2 onions, coarsely chopped
  • 3 cloves of garlic, coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth (depending on how you want your soup consistency to be)
  • 4-5 small/medium potatoes, coarsely chopped
  • 2 bunches asparagus, hard ends discarded, coarsely chopped
  • ⅛ tsp cayenne pepper (optional but a little heat is so good!)
  • Sea salt/pepper to taste
  • Garnish with sour cream or a splash of coconut milk (optional)
  1. Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the broth, potatoes, and asparagus and bring to a boil.
  4. Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
  5. Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
  6. Garnish with sour cream or coconut milk if you wish.
  7. This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!


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  • Reply Recipes for Spring vegetables - Simply Healthy Home March 22, 2015 at 1:17 pm

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  • Reply linda spiker March 26, 2015 at 2:54 pm

    Love that you call those fat choices friendly! They are friendly:) This recipes looks so delicious and really easy!

  • Reply Jessica March 26, 2015 at 5:18 pm

    This looks great. I make a cream asparagus soup that is different, so I bet everyone would love this change up.

  • Reply Emily @ Recipes to Nourish March 26, 2015 at 7:01 pm

    I love asparagus soup! So simple + delicious.

  • Reply Megan Stevens March 26, 2015 at 8:32 pm

    SO yummy!! Pinned!

  • Reply Karen March 26, 2015 at 9:13 pm

    Love all things asparagus! Yumm!

  • Reply Jennifer March 26, 2015 at 10:05 pm

    Ooh, I LOVE asparagus! I’ve never thought to try it in a soup…thanks for the inspiration.

  • Reply Anna @Green Talk March 26, 2015 at 10:53 pm

    I love asparagus as well as this soup recipe. Pinning!

    PS I want to grow it so bad but it takes 3 to 4 years to mature. I am too impatient.

  • Reply Krystal March 27, 2015 at 5:15 am

    Happy first days of Spring to you too! Asparagus is one of my absolute favourite Spring veggies. Can’t wait to make this!

  • Reply Dawn March 30, 2015 at 2:36 am

    I can’t wait to try this! Does anyone have any experience, or thoughts about using sweet potato in place of white potato?

    • Reply Renee Kohley March 30, 2015 at 9:50 am

      Hi Dawn! It should work fine 🙂 (The color will change a bit though!)

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