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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 Tbsp. 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. Return to the pot and 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!