Description
This Asparagus, Lemon, and Mint Soup recipe is a vibrant, zesty blend of fresh spring vegetables and herbs. Packed with nutrients and bursting with flavor, it's a quick, light meal ideal for warm-weather lunches or healthy starters. With asparagus as the star, bright lemon juice, and fresh mint, this soup is a delightful and refreshing dish.
Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb (450g) fresh asparagus, trimmed and chopped
4 cups vegetable broth
Juice and zest of 1 lemon
1/4 cup fresh mint leaves
Salt and pepper, to taste
Optional: plant-based cream or Greek yogurt for garnish
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion until translucent.
- Add garlic and cook for another minute.
- Stir in chopped asparagus and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10–12 minutes.
- Add lemon juice, zest, and mint. Blend soup until smooth using a blender or immersion blender.
- Season with salt and pepper to taste.
- Serve warm, garnished with mint or a swirl of cream/yogurt if desired.
Notes
Best served fresh, but can be refrigerated up to 3 days.
Pairs well with crusty bread or a light salad.
Add a handful of peas for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 3g
- Sodium: 540mg