No-Cream Asparagus Soup Recipe
Instead of cream, we have used vegetables like celery, leek tops, and potatoes to make a heartwarming soup. This immunity-boosting soup is also jam-packed with flavor.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 5 people
Ingredients
- 10-12 stalks asparagus
- 1 cup leek tops chopped
- 1 onion chopped
- 3-4 garlic pods minced
- 1 medium russet potatoes diced
- 1 cup celery chopped
- tbsp butter or olive oil plus a tsp
- 3 cups vegetable stock
- salt & pepper to taste
- croutons optional
Instructions
- To make no-cream asparagus soup, prepare the asparagus. Cut the tips and keep aside. Chop up the rest of the asparagus, including the woody ends.
- To a large pan, melt the butter under medium heat. Alternatively, heat the olive oil. Add the chopped onion, celery, and garlic. Saute till the onion becomes soft and translucent.
- Add the potatoes, leek tops, and the asparagus. Mix well and cook for 5 minutes.
- Add the vegetable stock. Check the salt and add as per taste. Cover the pan and let it simmer. Allow the vegetables to cook until they soften.
- Meanwhile, prepare the celery tips. Add them to salted boiling water and let them simmer for 5 minutes till the tops soften. Alternatively, you can also steam them.
- In a pan melt a teaspoon of butter or an equivalent amount of olive oil. Saute the asparagus tops in the butter/oil. Keep aside the tops.
- Meanwhile, check if the soup vegetables have softened. Use an immersion blender to blend the vegetables into a smooth puree. Let the soup simmer for a couple of more minutes. Add pepper as per taste.
- Serve the soup with asparagus toppings and croutons.
Notes
- If you want a luxurious version, serve the soup with shaved parmesan cheese and fried bacon.
- For a vegan version, use olive oil instead of butter.