Description
A comforting and creamy soup filled with bright flavors of asparagus, lemon, and herbs.
Ingredients
Scale
- 1 bunch asparagus
- 3 green onions
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups vegetable broth
- 2 tablespoons lemon juice
- ¼ cup fresh parsley
- ¼ cup cream cheese
- 1 cup spinach
- 1 teaspoon dill
- ¼ cup Parmesan cheese, grated
Instructions
- Wash and trim the asparagus. Chop it into pieces.
- Chop 2 green onions, reserving 1 for garnish. Mince the reserved green onion finely.
- In a stock pot, heat olive oil over medium heat.
- Add the asparagus and 2 green onions, then season with salt, pepper, garlic powder, and onion powder.
- Sauté for 8 minutes until the asparagus turns bright green.
- Add vegetable broth and lemon juice to the pot.
- Bring the soup to a simmer on medium-low heat and cook for 10 minutes.
- Mince parsley and set aside the reserved green onion and asparagus.
- Remove the soup from heat and let it cool for 5 minutes.
- Blend the soup with cream cheese, spinach, and half of the parsley until smooth.
- Return the blended soup to the pot, adding dill, the remaining parsley, and reserved green onion and asparagus.
- Stir to combine, then simmer for an additional 5 minutes.
- Serve the soup hot, garnished with grated Parmesan cheese.
Notes
For a chunkier texture, reserve some asparagus pieces before blending and add them back in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Blending
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg