Description
A comforting asparagus soup with lemon and parmesan, perfect for any occasion.
Ingredients
Scale
- 1 pound asparagus, trimmed and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add chopped asparagus and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or until asparagus is tender.
- Blend the soup until smooth.
- Stir in heavy cream, lemon juice, and zest.
- Mix in parmesan cheese and season with salt and pepper.
- Heat through before serving.
Notes
- Substitute vegetable broth with chicken broth for a different flavor.
- Use low-fat milk instead of heavy cream for a lighter version.
- For a vegan option, skip the cream and cheese or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: asparagus soup, lemon soup, parmesan soup, vegetarian soup