Asparagus is a wonderful spring vegetable that is packed with nutrients and flavor. One of the best ways to enjoy asparagus is in a creamy soup. However, if you’re looking for a healthier option, this recipe for asparagus soup without cream is perfect. It’s easy to make, delicious, and perfect for a light meal or side dish. Plus, it’s a great way to use up any extra asparagus you may have on hand.
Ingredients
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- Chopped fresh herbs, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
- Add the asparagus, salt, and black pepper and sauté for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the asparagus is tender.
- Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Stir in the lemon juice and adjust the seasoning as necessary.
- Garnish with fresh herbs, if desired, and serve hot.
Nutritional Information
Per serving:
- Calories: 82
- Protein: 3g
- Fat: 4g
- Carbohydrates: 11g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1243mg
Cooking Time
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Equipment
- Large pot
- Immersion blender
Serving Suggestions
This asparagus soup without cream makes a great light lunch or side dish. Serve it with a salad or sandwich for a complete meal.
Variations
- Add some diced potatoes to the soup for a heartier meal.
- Top the soup with croutons or crispy fried onions for added texture.
- Use chicken broth instead of vegetable broth for a different flavor.
Substitutions
- Use leeks instead of onions for a milder flavor.
- Replace the olive oil with butter for a richer taste.
- Use lime juice instead of lemon juice for a different citrus flavor.
Storage
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave before serving.
Tips
- Be sure to trim the tough ends off of the asparagus before using it in the soup.
- If you don’t have an immersion blender, you can use a regular blender to puree the soup in batches.
- The soup will thicken as it cools, so you may need to add more broth or water when reheating it.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can freeze this soup. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I use canned asparagus?
It’s not recommended to use canned asparagus in this recipe, as it will not have the same texture or flavor as fresh asparagus.
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer. It will give the soup a different flavor, but it will still be delicious.
If you’re looking for a creamy asparagus soup without cream, this recipe is perfect. It uses potatoes to give the soup a creamy texture, without the need for heavy cream. It’s a healthy and delicious way to enjoy asparagus, and it’s easy to make.
Ingredients
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- Chopped fresh herbs, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
- Add the asparagus and potatoes, salt, and black pepper and sauté for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Stir in the lemon juice and adjust the seasoning as necessary.
- Garnish with fresh herbs, if desired, and serve hot.
Nutritional Information
Per serving:
- Calories: 104
- Protein: 3g
- Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1243mg
Cooking Time
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Equipment
- Large pot
- Immersion blender
Serving Suggestions
This creamy asparagus soup without cream makes a great light lunch or side dish. Serve it with a salad or sandwich for a complete meal.
Variations
- Top the soup with croutons or crispy fried onions for added texture.
- Use chicken broth instead of vegetable broth for a different flavor.
- Add some diced carrots or celery for extra vegetables.
Substitutions
- Use leeks instead of onions for a milder flavor.
- Replace the olive oil with butter for a richer taste.
- Use lime juice instead of lemon juice for a different citrus flavor.
Storage
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave before serving.
Tips
- Be sure to trim the tough ends off of the asparagus before using it in the soup.
- If you don’t have an immersion blender, you can use a regular blender to puree the soup in batches.
- The soup will thicken as it cools, so you may need to add more broth or water when reheating it.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can freeze this soup. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it