Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large pot, heat 2 tbsp olive oil over medium heat. Sauté chopped onions and minced garlic until fragrant (about 5 minutes).
- Add the asparagus pieces and sauté for another 5 minutes until bright green and tender-crisp.
- Pour in the vegetable broth, bringing it to a gentle boil. Reduce heat and simmer for about 15 minutes.
- Use an immersion blender (or carefully transfer to a regular blender) to puree the mixture until smooth.
- Return the blended soup to low heat; stir in heavy cream, lemon juice, salt, and pepper. Heat through without boiling.
- Serve hot or chilled, garnished with lemon zest or croutons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg