Asparagus Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, creamy asparagus soup made with chicken broth and finished with fresh lemon and avocado. It's vegetarian, bright, and perfect for celebrating spring or a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (diced)
- 2 celery stalks (diced)
- 3 garlic cloves
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds asparagus (about 2 bunches) (woody ends trimmed and stalks chopped (reserve some of the tips for garnish))
- 4 cups vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons roughly chopped fresh herbs (parsley, basil, dill, chives, etc)
- ¼ small avocado (diced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1242mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 81mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.