Asparagus Soup
Enjoy this spring's asparagus harvest in this deliciously, cream, dairy-free Asparagus Soup. It comes together quickly in the pressure cooker or stovetop. So tasty, you'll be going back for seconds.
Servings: 5
Calories: 83kcal
Ingredients
- 1 tablespoon olive oil
- 1 leek sliced for 1 ½ cups
- 2 oz mushrooms sliced for 1 cup
- 4 cup vegetable broth
- 1 lb asparagus spears trimmed and chopped into 1-inch chunks
- 1 Yukon gold potato cubed for 1 cup
- 1 teaspoon salt
- ½ teaspoon dried tarragon
- ⅛ to ¼ teaspoon black pepper
Instructions
If making in a pot on the stove:
- In a large stockpot on the stovetop heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.1 tablespoon olive oil, 1 leek, 2 oz mushrooms
- Add the broth, asparagus, potato, salt, tarragon, and pepper. Simmer for 30 minutes or until the vegetables are very tender.4 cup vegetable broth, 1 lb asparagus spears, 1 Yukon gold potato, 1 teaspoon salt, ½ teaspoon dried tarragon, ⅛ to ¼ teaspoon black pepper
If using an electric pressure cooker:
- Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.1 tablespoon olive oil, 1 leek, 2 oz mushrooms
- Add the broth, asparagus, potato, salt, tarragon, and pepper. Secure the lid and turn on the pressure valve. Set the machine to manual for 5 minutes. When the time is up, use the quick release method and remove the lid.4 cup vegetable broth, 1 lb asparagus spears, 1 Yukon gold potato, 1 teaspoon salt, ½ teaspoon dried tarragon, ⅛ to ¼ teaspoon black pepper
Once the vegetables are tender:
- Blend the soup in batches to your desired consistency, with an immersion blender or in a food processor, according to manufacturer's directions. Serve immediately.
Freezing instructions:
- Chill the soup completely and store in single-serve or meal-size containers. Store in the freezer for up to 2 months. To reheat: microwave or heat in a pot on the stove until thawed and hot through.
Notes
For a thicker soup, add an extra potato.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze for longer storage.
Nutritional values are approximate and based on 1 cup of soup.
Serving Suggestions: This asparagus potato soup is delicious as a light starter or for a heartier meal, served alongside sandwiches, such as a Turkey Pesto Panini or for something vegetarian like a Veggie Pesto Sandwich. It’s delicious, paired with a large main dish salad and bread, like The Go To Salad, and Garlic Parmesan Swirl Biscuits.
How to Make a Meal Prep: This asparagus soup makes a great easy lunch! Package in single-serve containers with airtight lids. Reheat before serving.
Make a Plan for Leftovers: Leftover soup is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.
Freeze Extras for Later: To freeze: chill the soup completely before storing in airtight containers in the freezer for up to 2 months.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 483mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 3mg