Description

This creamy asparagus soup is an easy and delicious way to mix vibrant vegetables like asparagus, fennel, and broccoli, and flavorful spices and herbs, into one healthy, satisfying meal. Unlike many cream of asparagus soups, this one is dairy-free, getting it’s silky texture from a small amount of potatoes. Serve it warm or chilled, as a light meal or alongside your favorite protein.

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion or 2 shallots, chopped
1/2 fennel bulb, chopped
2 celery ribs, chopped
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon salt, divided, plus more to taste
1 bunch asparagus (about 2 cups chopped), with tips reserved
3 cups chopped broccoli or broccolini
4 garlic cloves, chopped
1 bay leaf
2–3 fresh thyme sprigs
Freshly ground pepper, to taste
1 heaping cup pressure-cooked and cooled white potatoes, roughly chopped
About 4 cups hot water, enough to just cover the vegetables
Lime zest and juice, to taste
Fresh cilantro, extra virgin olive oil, and flaky sea salt, for serving

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Instructions

Heat the olive oil in a soup pot over medium heat. Add the onion or shallots, fennel, celery, fennel seeds, cumin seeds, and 1/4 teaspoon salt. Cook for about 10 minutes, stirring occasionally, until softened but not browned.
Add the chopped asparagus, reserving the tips, along with the broccoli, garlic, bay leaf, thyme, remaining 1/4 teaspoon salt, and pepper. Cook for 5 minutes, stirring frequently.
Add the cooked potatoes and enough hot water to just cover the vegetables, about 4 cups. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the vegetables are tender but not overcooked.
Remove the bay leaf and thyme stems. Blend the soup until smooth and creamy, working in batches if needed. Return it to the pot over low heat.
Add the reserved asparagus tips and simmer for a couple of minutes, until tender. Season to taste with salt, pepper, lime zest, and lime juice.
Serve with fresh cilantro, a drizzle of olive oil, and flaky sea salt.

Notes

Potatoes: Pressure cook and chill them in advance. Measure one heaping cup of cooked potato for the soup.

Alternatives: Use cubed white-fleshed Japanese sweet potato in place of the cooked white potato, adding it early enough to cook through before blending. Cauliflower also works but gives a less silky texture.

Blending: A high-powered blender makes the soup especially smooth. An immersion blender gives a slightly more textured result.