Healthy Asparagus Soup

This is the first recipe that I’m posting on my blog, and it really is a bit of a practice round in terms of set-up and posting. But it’s still a very tasty, light and healthy recipe– not to mention vegan if you skip the parmesan cheese!

Cook time: 30 minutes

Difficulty level: Easy

Servings: 4


  • 1 pound good asparagus, hard bottoms cut off
  • 1/2 cup white or yellow onion
  • 1 clove garlic
  • 1 fresh lemon
  • 5 cups vegetable broth
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon olive oil
  • A pinch of thyme
  • Parmesan cheese, for topping
  1. Chop the onion and mince the garlic. Wash and chop asparagus into one inch pieces.
  2. Heat olive oil in a medium saucepan. Add onion and garlic, sauté one minute. Add asparagus, and about a teaspoon of salt and pepper. Add bay leaf and thyme. Saute 5 minutes.
  3. Remove the bay leaf, and add the broth. Bring to a high simmer and cook about 15-20 minutes depending on the asparagus stalks’ size, until it’s tender but not mushy.
  4. Remove from heat, and add the juice from about half the lemon.
  5. Working carefully, puree the mixture in a blender until smooth. Strain if desired to remove firmer asparagus bits.
  6. Correct for salt and pepper. Top with a little more fresh lemon and some parmesan cheese, if desired.

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