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–+ servings
asparagus soup in a white bowl topped off with asparagus and carrot pieces.
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5 from 2 votes

Asparagus Soup (All in One Pot)

This vegetarian asparagus soup is delightfully chunky and made all in one pot! Asparagus, potatoes, carrots, and more are all soaked in a creamy flavor-rich broth. Enjoy this soup as a nourishing lunch or light dinner along with a chunk of crusty French bread!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course, Meals
Cuisine: American, Soup
Diet: Vegetarian
Allergy: Gluten Free, Nut Free, Sugar Free
Servings: 6
Calories: 189kcal
Author: Marina Rizhkov

Ingredients

  • 200 grams asparagus
  • 1½ cups baby potatoes, chopped
  • 4 young carrots, sliced (1½ cups)
  • 1 handful carrot greens, optional
  • 1 cup green peas, fresh or frozen
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp ghee, butter, or olive oil
  • 6 cups broth, chicken or vegetable
  • ½ cup heavy cream
  • salt and black pepper, to taste

Instructions

  • Heat 1 tbsp ghee in a large soup pot over medium heat. Add sliced carrots, chopped onion, and minced garlic. Cook for 5 min, stirring a few times.
    4 young carrots,, 1 small onion,, 1 Tbsp ghee,, 1 clove garlic,
    onion and carrot slices sauteeing in a large pot.
  • Add chopped potatoes and broth to the pot. Bring to boil and cook until potatoes are tender, about 10-15 min.
    1½ cups baby potatoes,, 6 cups broth,
    veggies and broth in a black soup pot.
  • Trim the asparagus and cut into bite-sized pieces, leave the tops whole.
    200 grams asparagus
    a wooden cutting board with chopped asparagus.
  • When the potatoes are cooked add chopped asparagus stalks and green peas to the pot. You can also add a handful of chopped carrots greens. Simmer for 3 minutes.
    200 grams asparagus, 1 handful carrot greens,, 1 cup green peas,
    asparagus soup with chopped asparagus in a soup pot on a wooden board.
  • In the end add cream and bring to boil one more time. As soon as there are bubbles, turn off the heat.
    ½ cup heavy cream
    asparagus soup cooking in a pot with a wooden spoon.
  • Add salt and pepper to taste.
    salt and black pepper,
    asparagus soup in a white bowl topped off with asparagus and carrot pieces.

Notes

Once your soup cools, store it in airtight containers in the fridge. It’ll keep for about 4-5 days. Reheat it in the microwave or on the stovetop until it’s warmed through. You can also freeze your soup, just thaw it in the fridge overnight, and then reheat it when you’re ready to enjoy. 

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 978mg | Potassium: 462mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8024IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 2mg