Asparagus Soup

If you’re looking for a soup that has a fresh bright spring like sensation- look no further than our Asparagus Soup! You’ll find that not only does the bright green flavor scream spring but so does the seasonal veggies.  It’s tasty and nutritious. Asparagus is packed with essential vitamins, minerals and antioxidants. With the added bonus of being low in calories. We added spinach to give it that added bright green color. Along with also being very low in calories it’s also very high in iron. Spinach also contains a healthy dose of vitamin K, vitamin A, and vitamin C. 

This Asparagus Soup tastes luxurious, yet without a drop of real dairy— veggies, almond milk  broth, and nutritional yeast blended together to silky perfection. So let’s get cooking!



*1 bunch fresh asparagus, chopped. Reserve the tough ends for broth

*2 medium potatoes, peeled and diced

*1 large carrot, sliced

*1 medium onion, chopped

*1 garlic clove, diced

*½ cup frozen spinach

*1 can asparagus

*3 cups water

*½ cup unsweetened almond milk

*1 Tablespoon Better Than Bouillon Vegetable base

*1 Tablespoon garlic powder

*1 teaspoon onion powder

*1 Tablespoon dried basil

*¼ cup nutritional yeast


*In a large saucepan add water, ends of asparagus, and ½ the onion. Cook for about 25 minutes. Then remove asparagus ends and add rest of asparagus, carrot, potatoes, onion, spinach, bouillon base, and garlic clove.

*Cook until veggies are tender. Cool slightly and add to a powerful blender to puree vegetables. Blend until all of the veggies and broth are smooth. 

*Pour back into the saucepan. Add onion powder, garlic powder, basil, and nutritional yeast. Stir in almond milk. Add more almond milk for desired creaminess.  



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