Healthy Asparagus Soup

When my dad was undergoing treatment, he lost his appetite.

So I set out to create recipes that he could taste, find comfort in, and get nutrients from.

His favorite go-to meal became my asparagus soup.

I’ll be honest. Since he passed away almost eight years ago, I haven’t been able to make it.

But one evening we were having friends over for dinner.

As I was planning the menu, I knew my asparagus soup would be the perfect starter.

And the perfect way to attach a new memory to this healthful recipe!

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Healthy Asparagus Soup

Healthy Asparagus Soup

  • Author: Heather B. Habelka
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


  • 1 Bunch Asparagus
  • 1 Medium Zucchini
  • 1 Small Potato (to thicken the soup instead of flour)
  • 4 Cups Chicken Stock (If you make your own bone broth, use it for this soup!)
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Wooden or Bamboo Spoon
  • Blender
  • Dutch Oven or Medium Pot


  1. Chop off (or snap) the bottom stems of the asparagus spears.
  2. Wash spears and chop into 1-inch pieces.
  3. Wash zucchini and dice into 1-inch cubes, leaving the skin on.
  4. Wash and peel potato, dice into 1-inch cubes.
  5. Warm 1-2 Tbs. of EVOO in the pan and toss in all the vegetables.
  6. Lightly season with salt and pepper and stir to ensure all the vegetables are covered with the oil and the seasoning.
  7. Add chicken stock or bone broth and bring to a boil.
  8. Once the vegetables are tender, blend.
  9. I personally use an immersion hand blender for my soups. (I love how easy clean-up is!)
  10. Once smooth and creamy, taste and add a touch more salt and pepper if needed.
  11. If the soup is too fibrous, strain in a small mesh strainer over a large bowl.
  12. Allow the soup to simmer and the flavors to develop.
  13. If the soup is too thick, add water.



Top with a dollop of sour cream, crispy pancetta, parmesan, parsley, or lemon juice.
This soup tastes great served warm or at room temperature, making it ideal for entertaining!