Asparagus Soup Recipe
This nutrient-packed asparagus soup recipe is easy to make and is hearty and delicious. It will give you lots of energy! #asparagussoup #greensoup #guillermoandsarah
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⏱️VIDEO CHAPTERS⏱️
00:00 - Asparagus Soup Recipe Tutorial
00:11 - List of ingredients for Asparagus Soup
00:39 - Tips for making Asparagus Soup
01:09 - cooking Asparagus Soup
INGREDIENTS
- 1 tbsp olive oil*
- 1 large onion
- 2 garlic cloves
- 2 lbs asparagus
- 4 cups broth (can be chicken or vegetable)
- 1 handful of spinach
- 1 tbsp butter (optional)
* You can use any kind of light oil.
DIRECTIONS
- Roughly chop a large onion.
- Add 1 tbsp of olive oil to a pot and heat it.
- When your pot is hot, add the onion and cook on medium/high for 5 minutes, or until translucent.
- Chop two cloves of garlic, add to the pot and cook for 1 minute.
- Cut off the ends of your asparagus.
- Roughly chop the asparagus and add to the pot.
- Season with salt and pepper and cook everything together for 3 minutes.
- Pour in about 4 cups of chicken or vegetable stock.
- Bring to a boil then simmer on low for 3 minutes.
- Immediately after the 3 minutes, add your vegetables to the blender.
- Don't let the mixture sit in the pot as it will continue cooking.
- Add a handful of raw spinach.
- Don't saturate the blender, cook in batches if you need to.
- You can also use a hand blender.
- Mixing your soup very well gives it a smooth texture.
- If you want to add extra flavour to your soup, add 1 tbsp of butter to the pot. (This is optional.)
- Reheat your soup, but don't bring it to a boil as the high temperature will change the colour of the green vegetables.
- To take your soup to another level, make a garnish.
- Chop about 2 inches off the top of some asparagus stalks.
- Then slice diagonally along the tender part of the remaining part of the stalks.
- Boil water in a pot with 1 tbsp of salt added.
- Place a strainer on top and put in the asparagus garnish.
- Cook for 1 minute then plunge into a bowl of ice water to stop the cooking.
- Add 1 tsp of oil into a small frying pan.
- Cook on high for 1 minute and add salt and pepper.
- When your soup has reheated, serve it and add the garnish on top.
- You can adapt this soup recipe to other green vegetables.
Enjoy your delicious soup!
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Creamy Asparagus Soup
To work with Dr. Laurie Marbas, visit:
This is a creamy and satisfying soup that uses cashews instead of dairy to create its luscious flavor. Replace the asparagus with other vegetables such as broccoli, zucchini, or cauliflower. Replace the cashews with other nuts, seeds, or plant-based milk and experiment with adding different diced vegetables, fresh herbs, and global seasonings.
Serves 4
Prep time: 15 minutes
Total time: 30 minutes
4 cups vegetable stock or water
1 cup yellow onion, small dice
¾ cup celery, thinly sliced
5 garlic cloves
3 cups asparagus, cut in ½-inch pieces
½ cup raw cashew pieces (optionally toasted)
¼ teaspoon crushed red pepper flakes
Sea salt and fresh ground black pepper to taste
1 1/2 cups red bell pepper, diced or fresh or frozen corn, thawed
1 tablespoon fresh dill, minced
Place water or stock in a pot over medium-high heat. Add onion, celery, garlic, and asparagus and simmer until the vegetables are just tender, approximately 15 minutes, stirring occasionally.
Transfer to a blender, add the cashews, and crushed red pepper flakes, and blend until creamy. Season with salt and pepper. Return to the pot.
Add bell pepper or corn and simmer for a few minutes, stirring occasionally. Add the dill, and stir well before serving.
Creamy Asparagus Soup
Get the Recipe:
⭐️ Here's a creamy, light, bright green asparagus soup that is delicious as an appetizer, first course, or side dish.
⭐️ Ingredients
FOR THE SOUP
2 tablespoons extra virgin olive oil
1 leek or onion
4 cloves garlic
1½ pounds asparagus
1 cup frozen peas
5 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
3 cups vegetable broth
1 cup yogurt greek or unsweetened non-dairy yogurt
FOR THE GREMOLATA
⅓ packed cup parsley
1 lemon the grated zest
1 clove garlic
4 tablespoons grated parmesan or non dairy parmesan
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
ZERO WASTE!! Asparagus Bottom Soup ????
Did you know that over 1/3 of purchased food is wasted in the United States? That’s why it’s so important to use up everything you have. You’ll help to cut back on food waste, and save money! ????❤️
VELLUTATA DI ASPARAGI (SHORT)
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Asparagus Soup Recipe
Easy Asparagus Soup Recipe. Ingredients for this cream of asparagus recipe are
Ingredients:
1-1.5 lbs asparagus cooked
1.5 cups of chicken stock
1/8 tsp salt
1/8 tsp cayenne
1/2 cup heavy cream
parmesan and pepper for garnish
Equipment
Blender
Start off by steaming or blanching your asparagus and set aside for 5 minutes before blending.
Add your asparagus, chicken stock, salt, and cayenne to blender and allow soup function to run. (high for 5 min. friction will heat the soup)
Put blender on slow, and add the heavy cream through the hole in top of blender. Once completely added, blend on high for 10 seconds.
Top with grated parmesan, asparagus, and a crack of black pepper.
This Vitamix asparagus soup recipe is delicious