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5 from 3 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: asparagus soup, asparagus soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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
  • 1/8 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


  • 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.
  • Add the garlic and cook for a minute.
  • Add the broth, potatoes, and asparagus and bring to a boil.
  • Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
  • Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
  • Garnish with sour cream or coconut milk if you wish.
  • This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!