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Asparagus Soup

One of the things I love about winter is being able to enjoy comfort foods. Soup is one of those dishes that conjures up feel-good thoughts for me. It’s as though the warmth of the soup is giving me a hug and comforting me from the inside out. But, with spring upon us, this means soup weather will be over soon. So enjoy a bowl while it’s still chilly out. Here’s one that is on my meal plan for this week.

Asparagus Soup

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By: The Fit Vegetarian
Posted in: Soups
2-4 servings


  • 1 yellow onion, diced
  • 2 tsp olive oil
  • 1 lb asparagus spears
  • ½ head cauliflower, chopped
  • 4 cups organic, low-sodium vegetable stock
  • Sea salt & cracked black pepper



  1. Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus.

  2. In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes.

  3. Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.

  4. Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper.

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