All recipes / Asparagus Soup
Asparagus Soup
We love this easy spring soup with its dairy-free creaminess and fresh asparagus. It’s also freezer-friendly for meal prep!
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients
2 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
2 pounds asparagus, ends trimmed and chopped
2 medium Yukon gold potatoes
4 cups vegetable broth
1-2 cups Califia Farms Unsweetened Better Half
1 lemon, juiced
Salt and pepper to taste
Grilled bread, for serving
Chives, for serving
Directions
01
Preheat oven to 400°F and place asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and roast for 10-15 minutes until the asparagus slightly softens.
02
Heat remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until translucent, about 5 minutes.
03
Add the potatoes, season with salt and pepper, then cook with the onions and garlic for a few minutes. Pour in the vegetable broth and Unsweetened Better Half, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.
04
Add the roasted asparagus into the pot. Use an immersion or hand-held blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender.
05
Stir in the lemon juice and serve with grilled bread and chives, if desired. Enjoy!
