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+ servings

Asparagus Soup

rate this recipe:
4.3 from 10 votes
Prep Time: 8 mins
Cook Time: 22 mins
Total Time: 30 mins
Serves 4
This lightly creamy asparagus soup is easy to make and full of fresh flavor. Perfect for a cool spring night! Vegan and gluten-free.


  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 3 scallions, chopped
  • 2 small Yukon gold potatoes, 1½ cups diced
  • 3 garlic cloves, minced
  • Heaping ½ teaspoon sea salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups water
  • 2 cups chopped asparagus
  • 1 cup frozen peas
  • 1 heaping teaspoon Dijon mustard*
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 packed cup basil
  • Fresh mint sprigs, optional

Mint & Pine Nut Topping

  • ¼ cup toasted pine nuts, chopped
  • ¼ cup fresh mint, minced
  • Pinch of red pepper flakes
  • Pinch of salt


  • Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
  • Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
  • Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
  • Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.


*I like Sir Kensington's Dijon Mustard. It has a mellow flavor that's not overpowering.