
White Asparagus & Potato Soup
38 min
Soup
10 ingredients or less
Freezer-friendly
Servings
Total
38 minPrep
10 minCook
28 minFree from
Ingredients
-
5 cups (670 g)white asparagus
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4 cups (960 mL)water, divided
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2 tsp (10 mL)olive oil
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1medium onion, chopped
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3cloves garlic, minced
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2medium potatoes, cut into 1 cm cubes
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2vegetable bouillon cubes
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1 tsp (2 g)paprika powder (optional)
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1 pinchsalt
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1 pinchground black pepper
Optional garnishes
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crispy fried onions
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fresh chives
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roasted unsalted hazelnuts
Directions
- Peel the outer layer of the asparagus with a vegetable peeler. Trim off the ends to remove any tough, woody bits.
- Place the asparagus in a large pot on medium-high heat along with half of the water. Bring to simmer and let cook partially covered for 8 - 10 minutes.
- Transfer the cooked asparagus to a plate and reserve the cooking liquid by pouring it into a bowl.
- Return the pot to the burner, add the oil and onion, sautéing for 2 - 3 minutes, or until lightly golden. Add splashes of the reserved water to deglaze the pot as needed.
- Add the garlic and sauté for another minute, until fragrant.
- Then add the potatoes, bouillon cubes, paprika powder, salt, pepper, and the reserved cooking water. Add the remaining half of the water as well. Bring to a boil, then reduce to a simmer while partially covered for 10 - 15 minutes.
- Cut the tips off the asparagus and reserve for garnish. Cut the stalks into 2 - 3 pieces and add to the pot after it has boiled, and you have turned it down to a simmer.
- Once the potatoes cooked through, remove the soup from the heat and use an immersion blender to puree the soup. Alternatively, you can use a standing blender to blend.
- Pour the hot soup into your desired bowls. Serve with the reserved asparagus tips as a garnish, along with any other desired garnish. Enjoy!
Storage
- Store in an airtight container in the fridge for up to four days.
- Store in an airtight container in the freezer for up to 1 month.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Since I live in Germany, people here tend to go a liiitle crazy over asparagus at this time of the year. I randomly got gifted 1 kg of white asparagus, had no idea what to do with it and since I have been finding so much inspiration both on your website and on your youtube channel, I was so happy to see you have a recipe with asparagus. It really saved the day :) I loved it! And I loved that I finally got to use my fried onions that I got as a gift from Denmark :) Thank you, Sadia, you're an inspiration !
It is rather difficult to find a soup that pleases both, my husband and me, but this was definitly a winner.
My husband likes his food sinple: few ingredients and without garnish.
I'm quite the opposite so I added the suggested hazelnuts and had a green side salad with it. As someone who is always wanting additional proteins, I would maybe have this soup wirh your potato lentil salad.
I also wanted to mention, that I was surprised by the creamyness of the soup as it doesn't contain nuts, beans or coconutmilk, but there is just no need for it.
After all: if you care at all for asparagus try this soup.