Creamy Asparagus & Potato Soup

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Creamy Asparagus & Potato Soup


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 2.5 tbsp olive oil

  • 1 medium shallot, chopped

  • 3 cups low-sodium vegetable stock (can substitute for chicken stock)

  • 450g asparagus, trimmed and cut into 1-inch pieces

  • 1 cup potato, peeled, diced

  • 2 tsp horseradish

  • 1/4 tsp salt


  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  • Meanwhile, heat the remaining 1½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  • Serve the soup topped with the croutons and scallions, if desired.