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Asparagus Soup with Lemon (and Gremolata)

By Holly Darnell, RD

April 23, 2024

Spring is the season for asparagus, as it’s one of the first green vegetables to make an appearance. Pick up a bunch at your local farmer’s market or grocery store, along with the other ingredients below, to make the healthiest yet tastiest soup on the block.

The most common asparagus soup uses cream (cream of asparagus soup), adding unnecessary dairy and sometimes too much fat for the average eater. Instead, the same creaminess is reached by using Yukon gold potatoes and Bone Broth Protein Chicken Soup, which also adds helpful protein.

Nutrition Facts

One bowl of this asparagus soup contains 273 calories, so perfect for a lunch soup alongside a sandwich or salad, or as a starter for dinner. It’s also a balanced macronutrient dish, with 28 grams of carbohydrates (7 grams of fiber next to just 6 grams of sugar), 6 grams of fat and 19 grams of protein.

This soup also contains just about every vitamin and mineral, including over 25 percent Daily Value* of the following:

• Vitamin K: 63.7 mcg (71% DV)

• Vitamin A: 1469 IU (63% DV)

• Copper: 0.49 mg (54% DV)

• Vitamin C: 32.5 mg (43% DV)

• Manganese: 0.65 mg (36% DV)

• Vitamin B6: 0.47 mg (36% DV)

• Vitamin B1 (thiamin): 0.38 mg (35% DV)

• Phosphorus: 193 mg (28% DV)

• Folate: 103 mcg (26% DV)

• Vitamin B3: 3.5 mg (25% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

How to Make Asparagus Soup

First, make up the chicken broth. In a medium stockpot, add three scoops of Bone Broth Protein Chicken Soup and three cups water over medium heat. Whisk until fully combined and set aside. Bone Broth Protein adds protein along with support for your joints, skin and gut.

Next, do a little food prep. Chop the scallions, dice the four small Yukon potatoes, and mince the garlic cloves. Chop and trip the ends off the asparagus.

In another stockpot, heat olive oil on medium heat. Add the scallions, sautéing for two minutes. Next add the potatoes, garlic, salt, pepper and chicken bone broth.

Allow all to come to a boil and then simmer on low heat for 15 minutes or until potatoes are fork tender.

Add in the asparagus to the pot and allow to cook for 10 more minutes. Remove from the heat and allow to cool, about 5 minutes.

Transfer the soup to a blender and add in the frozen peas. Take the lemon and create the zest before juicing it. Add to the blender. Blend on high. Add in the basil and continue to blend until smooth and fully combined.

Next, optionally, make the gremolata, an Italian green sauce made of chopped parsley, lemon zest and garlic. In a small bowl, mix parsley, breadcrumbs and lemon zest. Sprinkle on top of soup. This asparagus soup will last for up to four days when stored in an airtight container in the refrigerator. You can also freeze the soup in an airtight container for up to three months.

Other Healthy Soup Recipes

• Miso soup with mushrooms

• Thai coconut chicken soup

• Creamy broccoli soup

• French onion soup

• Acorn squash soup

• Meatball soup

• Bone broth chicken noodle soup

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.