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, 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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Simple Soup

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


Added sugar

Processed foods are expensive

Shortcut – veggies are peeled, chopped, and ready to cook!

Pick your favorite frozen veggie (I’ve made this recipe with frozen peas, carrots, and butternut squash.)


  • 1 Bag of Frozen Vegetables
  • 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. Warm 1 Tbsp. EVOO in the pan
  2. Add chicken stock or bone broth and bring to a boil.
  3. Empty the bag of vegetables.
  4. Lightly season with salt and pepper and stir
  5. Once the vegetables are tender, blend.
  6. I use an immersion hand blender for my soups. (I love how easy clean-up is!)
  7. Once smooth and creamy, taste and add a touch more salt and pepper if needed.
  8. Return to the pot and allow the soup to simmer and the flavors to develop.
  9. If the soup is too thick, add water.


Depending on the vegetable you use, you can top with a dollop of sour cream, crispy pancetta, parmesan, parsley, or lemon juice.