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Asparagus Potato and Herb Soup


30 min (for 8 serves)

45 min (for 8 serves)



Asparagus is a highly nutritious vegetable because it contains different antioxidants: beatacarotene, glutathione, and quercetin to name a few. It is also high in vitamins and minerals. 


750 g
  asparagus, washed and trimmed
3.00 tablespoon (41 g)
  olive oil
4.50 clove (14 g)
  garlic, minced
75 g
  onion, chopped
3.00 stalk (120 g)
  celery, diced
3.00 cup (294 g)
  fennel bulb, diced
750 g
  new potatoes, chopped
9.00 cup (2,277 g)
  vegetable stock
360.00 mL (360 g)
  white wine
15 g
  fresh basil leaves, chopped
4.50 sprigs (5 g)
  fresh dill, chopped
15 g
  fresh tarragon leaves, chopped
23 g
  dry mustard
2 g
  sea salt
1.50 cup (381 g)
  light cream
2 g
  pepper, to taste
150 g
  hard-boiled egg, sliced, for garnish


1. Cut off the asparagus tips and set aside. Cut the asparagus stems into small slices using a food processor to help break up the fibrous threads that could make the soup stringy. 

2. Heat oil in a stockpot over medium-high heat. Add the garlic, onion, celery and fennel. Stir-fry for 7 minutes. Add the sliced asparagus and potatoes. Cook for an additional 3 minutes.

3. Pour the stock and wine; bring to a boil. Reduce the heat to low and allow to simmer, covered, until the potatoes are soft and tender, 25-30 minutes.

4. Turn off the heat. Add the basil, dill, tarragon, mustard, cream (or milk), salt, and pepper.

5. Puree the soup pot using a blender until smooth.

6. Bring a small pot of water to a boil. Cook asparagus tips for 2 minutes. Drain and add the tips to the soup.

7. Garnish with a slice of hard-boiled egg, and a few of the fennel fronds.

Per Serve
803.6 kJ  (192.1 kcal)
9.1 g
Total Fat:
9.9 g
5.8 g
3.2 g
0.7 g
Total Carbs:
14.1 g
-Complex Carbs:
9.2 g
4.2 g
3.5 g
360.3 mL
0.0 g
74.6 mg
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