Asparagus Soup

Asparagus Soup

Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6


  • Cutting board
  • Knife
  • Dutch pot
  • Immersion blender or blender
  • Measuring spoons
  • Measuring cups


  • 1.5 pounds asparagus trimmed and cut in to 1 inch pieces
  • 3 parsnips
  • 1 small onion
  • 1-2 TBSP oil olive or avocado
  • 3 cups broth or water an additional cup of water warm
  • salt to taste
  • 1 bay leaf fresh or dry
  • 1 tsp garlic powder


  • Heat oil heavy bottom pan on medium heat. Once oil is hot add onions and sauté until translucent.
  • Add asparagus, salt and garlic powder. Sauté for 5-7 minutes.
  • Add bay leaf, parsnips and broth and simmer for 20-25 minutes.
  • Once asparagus and parsnips are fork tender remove bay leaf. You can either blend in batches using a blender or blend in the pan. Use the extra cup of water as needed to help blend the soup. You can leave some chunks if you want to.
  • Serve garnished with a lime and enjoy!


Add 1/2 cup coconut cream if desired.
If using blender let contents cool a bit before blending. work in batches.
Keyword asparagus, asparagus soup, gluten free, grain free, soup, spring recipe, whole30

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating