Healthy Asparagus Soup Recipe

5 from 3 votes

This Healthy Asparagus Soup Recipe is loaded with fresh asparagus, leeks, and potatoes, then topped with Greek yogurt for a silky smooth soup that is so delicious.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Author: Rena

Ingredients

1 tbsp extra-virgin olive oil
2/3 leek chopped (white and light green parts)
2-3 garlic cloves crushed
2 medium Yukon gold potatoes (about 12 ounces)
4 cups low-sodium vegetable broth or chicken broth
1.25 pounds asparagus ends trimmed
½ tsp kosher salt
¼ tsp black pepper
½ cup plain Greek yogurt
1 cup fresh basil leaves
2 tbsp pine nuts

Instructions

Chop the leeks and cut the asparagus into 1-inch pieces.
Wash the potatoes under cold running water. Peel and cut into 1/2-inch dice.
Heat olive oil in a Dutch oven over medium-high heat. Add garlic and sauté until fragrant.
Add chopped leeks, cook until leeks are softened.
Stir in the potatoes and broth. Bring the mixture to a boil, then once it starts to bubble reduce the heat to low and simmer until the potatoes are tender, about 10 to 12 minutes.
Stir in the asparagus and cook for 5 minutes longer.
Remove from the heat and stir in the fresh basil, reserving a few leaves to garnish the soup. Using an immersion blender, puree the soup.
Taste and adjust the salt and pepper according to your taste.
Pour the soup into bowls. Add a dollop of yogurt to each bowl. Garnish with fresh basil leaves and pine nuts. Enjoy!

Notes

Leeks: Choose leeks that have at least 2-3 inches of clean, white bottom stalks. The tops should be dark green and tightly rolled, not wimpy or soggy looking.
Yukon gold potatoes: These are our favorite potatoes for this recipe since they soften nicely. You can substitute with any other yellow-skinned potato, red potatoes, or sweet potatoes.
Asparagus: Choose asparagus stalks that are firm and stand up straight. We prefer medium width asparagus stalks. Avoid very thick stalks as they tend to be woodier.
Greek yogurt: You can leave this out for a dairy-free or vegan option. You can also substitute with a dash of heavy cream on each bowl instead.
Pine nuts: These also go by pinoli or pignoli. For optional extra flavor, toast them in a dry skillet until golden brown before serving.
Make sure to cook the leeks, potatoes, and asparagus until very tender so that it easily purees with the immersion blender. This will prevent stringy soup.
Storage: Cool completely, then store in an air-tight container in the fridge for 3-5 days.
Freezing: Cool completely, then store in an air-tight container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature, then reheat it on the stove or in the microwave.

Nutrition