This Fresh Spring Asparagus Soup is the perfect way to celebrate the arrival of spring! It’s a light, vibrant, and incredibly flavorful soup that highlights the delicious taste of fresh asparagus, complemented by sweet peas, potatoes, and a hint of fresh mint. I absolutely adore making this Spring Asparagus Soup when asparagus is at its peak – it tastes so fresh and nourishing. It’s wonderfully easy to prepare and makes a fantastic light lunch, elegant starter, or healthy weeknight meal, especially lovely right now on this mid-April day!
Why You’ll Love This Spring Asparagus Soup
- Celebrates Spring: Perfectly showcases the delicate flavor of fresh, seasonal asparagus.
- Light and Healthy: Packed with green vegetables and made with broth for a nutritious meal.
- Vibrant Flavor: Fresh mint and other aromatics create a bright and refreshing taste.
- Easy to Make: Simple boiling and blending process makes this soup quick to prepare.
- Beautiful Color: The soup has a gorgeous, vibrant green hue.
Ingredients for Spring Asparagus Soup
Here’s what you’ll need to make this vibrant spring soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Asparagus, diced (Vegetable)
- Green peas (fresh or frozen) (Vegetable)
- Onion, finely diced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Small potatoes, finely diced (Vegetable)
- Low sodium vegetable stock (or water + bouillon) (Liquid)
- Mint leaves (Herb)
Seasoning & Garnish
- Freshly ground black pepper (Spice)
- Pink peppercorns (optional garnish) (Spice)
- Poppy seeds (optional garnish) (Seed)
- Sesame seeds (optional garnish) (Seed)
- Salt (to taste)
Serving (Optional)
- Bread Sticks
- Olive Oil
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the fresh, clean taste of this Spring Asparagus Soup, but here are some variations:
- Make it Creamy: Stir in a splash of heavy cream, coconut milk, or a dollop of Greek yogurt after blending for a richer texture.
- Add Lemon: Squeeze in some fresh lemon juice at the end for extra brightness.
- Different Herbs: Substitute or add other fresh herbs like parsley, chives, or tarragon instead of mint.
- Add Protein: Top the soup with some crumbled bacon, cooked shrimp, or shredded chicken.
- Make it Spicy: Add a pinch of red pepper flakes along with the black pepper.
How to Make Spring Asparagus Soup
Let me show you how easy it is to make this vibrant Spring Asparagus Soup:
Cook the Vegetables
- In a medium or large soup pot, I add all the main vegetables and aromatics: the diced asparagus, green peas, finely diced onion, minced garlic, and finely diced potatoes.
- I add a good pinch of freshly ground black pepper.
- I cover the vegetables with the vegetable stock.
- I bring the mixture to a simmer over medium heat.
- I cook for about 10 minutes, or until all the vegetables (especially the potatoes and asparagus) are tender when pierced with a fork.
Toast Breadsticks (Optional Side)
- (Optional, while soup simmers) If I’m serving with breadsticks, I cut them and brush them with olive oil.
- I toast them quickly in a very hot oven (440°F/230°C) for about 2 minutes, until golden brown. Keep a close eye on them!
Blend the Soup
- Once the vegetables are tender, I carefully transfer the soup mixture into a blender. Before blending, I usually drain about half the broth and keep it aside. This allows me to control the final consistency.
- I add the fresh mint leaves to the blender with the vegetables.
- I process the soup until it reaches a smooth consistency.
- If the soup seems too thick for my liking, I add back some of the reserved broth and process again until I get the desired consistency for my Spring Asparagus Soup.
- I taste the soup and adjust the seasoning with salt and more black pepper if necessary.
Serve
- Garnish and serve
Tips and Tricks for the BEST Asparagus Soup
Here are my secrets for making this Spring Asparagus Soup truly exceptional:
- Use Fresh Asparagus: Choose bright green asparagus spears that are firm. Snap off the tough, woody ends before dicing.
- Don’t Overcook Vegetables: Cook the vegetables just until tender to retain their fresh flavor and vibrant color.
- Blend Carefully: Be extremely careful when blending hot soup! Blend in batches if necessary, and never fill the blender more than halfway. Vent the lid slightly to allow steam to escape. An immersion blender used directly in the pot is often easier and safer.
- Reserve Broth: Holding back some broth before blending allows you to perfectly control the final thickness of the soup.
- Fresh Mint: The fresh mint adds a lovely, subtle brightness that complements the asparagus beautifully.
How to Serve
This Spring Asparagus Soup is delicious served:
- Hot: Straight from the pot/blender.
- Chilled: It also makes a lovely chilled soup for warmer days.
- Garnished: Sprinkle with the optional pink peppercorns, poppy seeds, and sesame seeds for texture and visual appeal. A swirl of cream or yogurt, or a sprinkle of fresh herbs, is also nice.
- With Breadsticks or Croutons: Perfect for dipping.
- As a Starter: An elegant start to a spring meal.
Make Ahead and Storage
This soup is great for making ahead! Store leftover Spring Asparagus Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Spring Asparagus Soup
- Can I use frozen asparagus or peas?
- Yes, frozen asparagus and peas work well in this soup. You may need to slightly adjust the initial simmering time.
- Can I make this soup creamy without dairy?
- Absolutely! Stir in some full-fat canned coconut milk or a cashew cream after blending instead of dairy cream. You could also blend in a handful of raw cashews (soaked first, if you don’t have a high-speed blender) with the vegetables.
- What potatoes are best for this soup?
- A starchy potato like Russet or a waxy potato like Yukon Gold will both work. The potato primarily helps add body and creaminess when blended.
Enjoy this fresh, vibrant, and easy-to-make Spring Asparagus Soup! It’s a perfect celebration of the season.
Print
Spring Asparagus Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Soup, Appetizer, Vegan, Vegetarian
- Cuisine: American
Description
This vibrant Spring Asparagus Soup is fresh, healthy, and easy to make. Asparagus, green peas, potatoes, onion, and garlic are simmered in vegetable broth with a hint of mint, then blended until smooth and creamy.
Ingredients
Scale
- 1 pound (450g) fresh asparagus, tough ends trimmed, stalks diced
- 1 cup green peas (fresh or frozen)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 small potatoes (like Yukon Gold), peeled and finely diced
- 2 cups (500ml) low-sodium vegetable stock (or water + vegetable bouillon cube)
- 5–6 fresh mint leaves
- Freshly ground black pepper, to taste
- Salt, to taste
Optional Garnishes & Sides:
- Pink peppercorns
- Poppy seeds
- Sesame seeds
- Breadsticks
- Olive oil (for breadsticks)
Instructions
- Combine Ingredients: In a large soup pot or Dutch oven, combine the diced asparagus, green peas, diced onion, minced garlic, diced potatoes, and black pepper.
- Add Broth and Simmer: Pour the vegetable stock over the vegetables. Ensure the vegetables are mostly covered (add a little more stock or water if needed). Bring the mixture to a simmer over medium heat.
- Cook Vegetables: Cook for 10 minutes, or until all the vegetables (especially the potatoes and asparagus) are tender when pierced with a fork.
- Prepare Breadsticks (Optional): While the soup simmers, if serving with breadsticks, preheat your oven to 440°F (230°C). Cut breadsticks if necessary, brush them lightly with olive oil, and place them on a baking sheet. Toast in the oven for about 2 minutes, or until golden and crisp. Watch carefully to prevent burning.
- Blend Soup: Carefully transfer the cooked soup vegetables and some of the broth to a blender. Alternatively, use an immersion blender directly in the pot. Reserve about half the broth initially. Add the fresh mint leaves to the blender with the vegetables.
- Puree: Blend the soup until completely smooth. Add more of the reserved broth as needed to reach your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if necessary. Ladle the soup into bowls. Sprinkle with optional pink peppercorns, poppy seeds, and sesame seeds. Serve immediately with toasted breadsticks, if desired.
Notes
- Asparagus: Trim off the tough, woody ends of the asparagus spears before dicing.
- Potatoes: Potatoes help make the soup creamy without adding dairy. Yukon Gold or russet potatoes work well.
- Mint: Fresh mint adds a subtle brightness. Don’t add too much, or it can overpower the soup.
- Blending: Be very careful when blending hot liquids in a stand blender. Work in batches and vent the lid. An immersion blender is often easier and safer.
- Consistency: Adjust the amount of broth added back during blending to control the thickness of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.