Asparagus Soup

Serves 4


  • 2 cups asparagus, woody end removed and chopped into 1″ pieces. Reserve 1/2 the tips.
  • 2 large leek, sliced
  • 2 large shallot, sliced
  • 4 garlic cloves, minced
  • 2 russet potato, peeled and chopped
  • 2 tbsp. Grapeseed oil
  • 1 tbsp. Coconut oil
  • 6 cups vegetable broth
  • Sea salt and pepper to taste
  • 4 lemon wedges

In a medium pot, heat olive oil and coconut oil over medium heat.  Add leek and shallot,  cooking for approx. 2-3 mins before adding the garlic, asparagus (not the reserved tips), and potato.  Cook an additional 3 minutes.  Season with salt and pepper, stir, then add the broth.  Bring to a boil and then immediately reduce to simmer.

Cook for approximately 20 minutes; potato should be easily pierced with a knife at this point.  Use an immersion blender to process everything until smooth.  If you do not have an immersion blender, transfer in small batches to a blender and blend until smooth.  In a small pot with 3 cups of water, blanch the reserved asparagus for 2-3 mins until cooked but still crunchy.  Drain liquid and set tips aside. Ladle soup into bowls and top with asparagus tips.  Serve with a lemon wedge, squeeze over soup prior to eating.



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