All-in-One Pot Asparagus Soup

Asparagus Soup (All in One Pot) is a delightful and nourishing dish that will elevate your dining experience. This creamy, vibrant soup combines fresh asparagus with tender baby potatoes, sweet carrots, and green peas, creating a wholesome meal that’s not only satisfying but also incredibly easy to prepare. The best part? It’s all cooked in a single pot, making cleanup a breeze. Let’s dive into this delicious recipe that’s perfect for any occasion.

Why Make This Asparagus Soup (All in One Pot)

This Asparagus Soup is not just a treat for your taste buds; it’s a powerhouse of nutrients! Asparagus is rich in vitamins A, C, E, and K, along with essential minerals like iron and potassium. Paired with the added benefits of potatoes, carrots, and green peas, this soup offers a hearty dose of fiber, antioxidants, and a well-balanced meal. Moreover, cooking everything in one pot saves time and energy while maximizing flavor, making it an excellent choice for busy weeknights or a cozy weekend lunch.

Ingredients

  • 200 grams asparagus (7 oz)
  • 1½ cups baby potatoes, chopped (about 200 grams)
  • 4 young carrots, sliced (1½ cups or about 150 grams)
  • 1 handful carrot greens (optional)
  • 1 cup green peas, fresh or frozen (about 150 grams)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp ghee (or butter or olive oil)
  • 6 cups broth (chicken or vegetable, about 1.4 liters)
  • ½ cup heavy cream (120 ml)
  • Salt and black pepper, to taste

Directions

  1. Heat 1 tablespoon of ghee in a large soup pot over medium heat.
  2. Add the sliced carrots, chopped onion, and minced garlic. Cook for about 5 minutes, stirring occasionally.
  3. Add the chopped potatoes and broth to the pot. Bring to a boil and cook until the potatoes are tender, around 10-15 minutes.
  4. While the potatoes are cooking, trim the asparagus and cut the stalks into bite-sized pieces, leaving the tops whole.
  5. Once the potatoes are cooked, add the chopped asparagus stalks and green peas to the pot. You can also incorporate a handful of chopped carrot greens if you have them. Simmer for an additional 3 minutes.
  6. Finally, pour in the heavy cream and bring the mixture to a boil once more. As soon as you see bubbles, turn off the heat.
  7. Season with salt and black pepper to taste.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4-6

Nutrition Info (per serving):

Calories: 250

Protein: 6g

Fat: 10g

Carbohydrates: 35g

Fiber: 7g

How to Serve Asparagus Soup (All in One Pot)

This scrumptious asparagus soup can be served warm, garnished with a drizzle of cream or a sprinkle of fresh herbs like parsley or dill for an added touch. It’s perfect as a starter for a dinner party or enjoyed as a light main course paired with crusty bread or a side salad.

How to Store Asparagus Soup (All in One Pot)

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, stirring occasionally until heated through. If the soup thickens, you can add a splash of broth or water to reach your desired consistency.

Tips to Make Asparagus Soup (All in One Pot)

  • For a finer texture, use an immersion blender to purée the soup before adding the cream.
  • If you prefer a vegan version, substitute the heavy cream with coconut cream or cashew cream.
  • Feel free to customize the vegetables based on what you have or what’s in season; zucchini or spinach make great additions.

Variations

  • Cheesy Asparagus Soup: Add grated Parmesan cheese while stirring in the cream for a deliciously cheesy twist.
  • Spicy Asparagus Soup: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

FAQs

1. Can I use frozen asparagus in this recipe?

Yes, frozen asparagus can be used; just be sure to adjust the cooking time slightly as it may need less time to cook.

2. How can I make this soup gluten-free?

The recipe is naturally gluten-free as long as you use gluten-free broth.

3. Can I freeze the soup for later?

Yes, you can freeze the soup in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.