Asparagus soup is very easy to prepare and it’s so tasty. I really like to pre-bake the asparagus in the oven because it makes the soup more delicious, but if you don’t want it, you can skip this step and cook it all together a bit longer to make the asparagus really soft. You can also roast the asparagus in a pan to get a little color and thus more flavor, and then cook them with the other ingredients.

The soup is vegan, it comes out creamy, if you think it’s too thick, you can add a little more water.

I served the asparagus soup with sour cream, chopped chives and crispy bacon, which I sliced ​​and cooked in a pan until browned. You can also serve this asparagus soup with other toppings as desired.

Asparagus soup

Cook Time 40 minutes
Servings 4 portions


  • 500 grams of asparagus
  • 100 of butter beans (canned)
  • 1 clove of garlic
  • Half a small onion
  • 50 grams of young spinach leaves
  • 6 dl of vegetable soup stock or water
  • Black pepper
  • Salt
  • Olive oil
  • 1 tablespoon of lemon juice


  • Fresh chives
  • Crispy bacon pieces
  • Sour cream


  • First prepare the asparagus, wash and remove, break off the hard bottoms. If you are going to pre-bake them in the oven, arrange them on a baking sheet with baking paper and drizzle with oil, salt and bake at 220 degrees Celsius for about 15 minutes to brown them a bit.
  • Chop the onion and sear it on olive oil until lightly browned. Add chopped garlic, cook for a minute to simmer, then add other ingredients: asparagus (if added fresh, cut them into smaller pieces first), butter beans, washed spinach leaves. Season with salt and pepper and pour in 6 dl of liquid (soup or water) and cook for 15 minutes or until the asparagus are softened.
  • Then blend the ingredients into a smooth soup. Stir in the lemon juice and taste, add seasoning if necessary. Serve hot with sour cream, chopped chives and crispy bacon.
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