a soup of creamy asparagus with yogurt, lemon, and Parmesan cheese as garnishes. Everybody enjoys it! To make this recipe vegan, you can use soy products as a replacement.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh asparagus
- ¾ cup chopped onion
- ½ cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 ¼ cups vegetable broth
- 1 cup soy milk
- ½ cup yogurt
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 967 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I keep making it over and over. I add chicken or rice or eat it just like that. Easy and so goood!!
Too much salt! Why does asparagus need milk and yogurt?
Best soup! My brother cooked a roast on Sunday. He cut the asparagus ends off and told me to use it for soup. So, I did. I also used the vegi water for the broth and, instead of SOY, I used Oat Milk. This soup is my new favourite. Love it. And I doubled the recipe so I have some for the freezer.
I used 2% milk instead of soy, and didn’t have any lemon juice. I found it a bit bland, so added more pepper and a dash of cayenne at the end, and when I added the parmesan cheese it was heaven in a bowl!
Nice soup, a little plain. I used regular milk and vanilla yogurt since I was out of plain yogurt. Next time I’m going to add garlic powder, use half & half cream instead of milk, and little more butter to try to zip it up a bit.
I added cabbage to the mix as well. Love knowing all the benefits of this beautiful superfood soup. Easy and quick.
I had some chicken broth so I used that up and it amounted to more than the broth called for so I added less dairy and replaced 1/2 cup of the milk with coffee cream. The added yogurt and lemon juice add a little zip to it. I also used an immersion hand blender rather the blender jar.
I loved how quick and easy it was to make. I used chicken broth and whole milk instead of the vegetable broth and soy milk. The rest of the recipe was followed exactly. Excellent flavour and colour!
I substituted half and half for soy milk and used chicken stock instead of vegetable stock. I added a pinch of garlic powder. Turned out amazing. Super easy to make.highly recommend.
I give the recipe 4 stars. As it was slightly lacking flavour. I turned this up a notch by adding a 1/4 cup of chopped fresh cilantro and subbed out the yogurt for sour cream and a bit of feta which added a nice tang.
First time I ever attempted to make an asparagus soup and this came out great. I’ll be making it again for sure.
did not have the lemon nor the parmesan and substituted almond milk as my family does not like soy. They loved it and will do it again.
Made it according to the recipe, and it was delicious.
I’ve now made this recipe twice – once with asparagus and once with broccoli- and It was fabulous both times! I made a couple minor changes to suit our preferences: I used chicken broth (not vegetable); regular milk (instead of soy milk); and Greek yogurt (vs plain). So simple to make and so delicious. I will be making this again…and again!
Bleccchh..I have to agree with another review in that the soy milk was overpowering in this recipe, I couldn’t even tell that it was asparagus soup…and I picked all the asparagus fresh from my garden. I used unsweetened unflavored soy milk. This might be a good recipe using plain milk or half and half… maybe I will try again without the soy.
Absolutely simple and fantastic soup made it twice now the second time I left out the soy milk
Great soup! I followed the recipe fairly closely with the ingredients I had on hand. I used heavy cream instead of the soy milk, added 2 cloves of garlic to the simmering vegetables and used chicken broth instead of vegetable broth. Next time I’ll reduce the flour to make this more keto friendly.
This is Fabulous. I can’t wait to make it again.
I used evaporated milk and shredded carrot for a garnish but all else the same. really good!! I cook lunch for the people who volunteer at our local thrift store. Rave reviews.
Delish, and so easy! Guests loved it! Did not have any half n half so I subbed butter and milk. I also pureed it at the end to thicken it, was delicious and I will be making it again.
Delicious!! I used unsweetened almond milk and chicken broth and the flavor was fantastic. I used the food processor to puree the veggies, and it came out nice and smooth. I’ll be making a double batch next time!! Thanks for sharing!!