Emma’s Asparagus Soup

Soup! I absolutely love soup! When made with healthy fresh ingredients it can be a wonderful, healthy and filling meal! This week I made a lovely asparagus soup! Check it out.

Soup Balls


2 pounds asparagus
(frozen or fresh- chopped)

1 yellow onion

3 cloves of garlic

2 small russet potatoes (chopped)

2 tablespoon olive oil

6 cups vegetable (or chicken) broth


2 dashes of TobascoTM sauce

Love my onion chopper!
Love my onion chopper!


Spices add so much flavor!
Spices add so much flavor!

Chop the asparagus (reserve about half of the tips), onion, garlic and potato (peel and wash potatoes first or scrub with a designated vegetable brush  if using potato with peel).

In a medium pot heat the olive oil  over medium heat. Cook the onion until just softened (2-3 minutes). Add in the garlic, asparagus and potato.

Cook until the asparagus begins to turn bright green (3-4 minutes).

Season with salt and pepper and then pour in the broth. Add Tobasco sauce.

Allow to simmer for 20 minutes or until the potatoes can be easily sliced through with a knife.

Once cooled down- use the immersion blender, blender or Vitamix to blend everything up.

In a small pot filled with 2-3 cups water blanch the reserved asparagus heads until bright green and cooked through but still crunchy.


Drain and reserve.


To serve garnish with the cooked asparagus heads. Option you can add a dollop of light sour cream or even Greek Yogurt to garnish as well.



Vegetable scrubber, knives, chopping board, garlic press (optional), soup pot, wooden spoon, blender, strainer fro asparagus tips.


Tweet me a picture @emmafogt! You can always add your own flair to this recipe too! Go get you cook on!