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Asparagus Soup

A broth-based soup seasoned with your choice of herbs that also can become a creamy soup by adding Cashew Cream at the end.

Print Recipe


  • 1/2 cup leeks, chopped
  • 3/4 cup asparagus, trimmed,cut into 1/2-inch pieces
  • 1/2 tsp fennel, dry (optional)
  • 1/2 tsp thyme, dry (optional)
  • 1/2 tsp dill, dry (optional)
  • 1 cup vegetable broth, low-sodium
  • 1/2 cup water
  • Black pepper, freshly ground, to taste
  • Parsley, fresh, chopped


  1. Heat stove to medium high heat. Add asparagus, leeks, plus any optional spices (fennel, thyme, dill). Simmer for 4 to 5 minutes.
  2. Add the vegetable broth and water. Bring to a boil then reduce heat to medium-low. Simmer for 10 to 12 minutes.
  3. Add soup to the blender and blend until smooth. Season to taste with freshly ground black pepper.
  4. Add to individual serving bowl and garnish with chopped parsley.

Notes: This recipe can be made using 1/2 head of broccoli instead of asparagus. In step 2 you will have to simmer the soup longer to make sure broccoli is cooked. Also, for a creamier soup, you can add a tablespoon of Cashew Cream when blending.