This creamy asparagus soup recipe is guilt-free, keto friendly, healthy and tastes amazing. To make it rich and creamy, add potatoes. Potatoes make this blended asparagus soup ultra-creamy and satisfying.
Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
(Also try out –> Drumsticks Soup – A Healthy Recipe)
For Asparagus broth
Asparagus, roughly chopped
Green tops of 1 large leek, rinsed properly
1 medium carrot, chopped
1 garlic clove, halved
1 bay leaf
Salt to taste
1/4 teaspoon fresh ground pepper
9 cups water
For Asparagus soup
2 tablespoons extra-virgin olive oil
1 leek, white and light green parts only, rinsed of sand and grit and sliced
2 garlic clove, minced
1 onion, chopped
2 medium potatoes, peeled and diced
Salt to taste
6 to 7 cups asparagus broth
2 cup Asparagus, roughly chopped
1 cup baby spinach
Half of a lemon, cut into wedges
Fresh ground black pepper
1/2 cup grated parmesan cheese
Directions to make asparagus soup
In a large pot, combine all of the ingredients for the broth and bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Season to taste and Strain.
Heat the olive oil in a pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent. Do not brown; reduce the heat if necessary.
Add sliced leek and salt and cook, stirring often, until the leek has softened.
Toss in the potatoes and pour in about 6 cups of the asparagus broth (save the remaining broth for thinning the soup later). Bring to a boil, reduce the heat to a simmer, and then cover and simmer until the potatoes are cooked properly.
Roughly chop the asparagus. When the potatoes are ready, stir in the chopped asparagus and simmer until tender, but still bright green. Stir in spinach and allow cooking for about a minute
Remove from the heat.
Blend the soup with a blender — it doesn’t need to be ultra-smooth, some texture is nice.
Return the blended soup to the pot and heat through. Taste and adjust with additional salt and pepper. If the soup seems too thick, thin out with more ¼ cup asparagus broth.
Add the Parmesan cheese in batches, stirring each time until it has melted into the soup.
Ladle the soup into bowls and serve with a lemon wedge for squeezing over the top.
(Also try out –> This Delicious Broccoli Cheese Soup is Perfect For Keto Diet Followers)
(Any leftover broth can be used in other soups, for cooking risotto, rice or any other preparation.)