Asparagus Soup with Basil, Pine Nuts, and Greek Yogurt Recipe
This creamy asparagus soup is a comforting and nutritious dish perfect for springtime or any time you crave a fresh vegetable puree. Made with tender leeks, potatoes, fresh asparagus, and accented with fragrant basil and pine nuts, it offers a smooth, velvety texture enhanced by a dollop of creamy Greek yogurt. It’s easy to prepare on the stovetop and makes a delicious starter or light meal for four.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil (or avocado oil)
- 2-3 leeks, chopped (white and light green parts)
- 2-3 garlic cloves, crushed
- 2 medium Yukon gold potatoes (about 12 ounces), peeled and diced ½ inch
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1.25 pounds asparagus, ends trimmed and cut into 1-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 cup fresh basil leaves, plus a few for garnish
- 2 tablespoons pine nuts
Instructions
- Prepare the vegetables: Chop the leeks, crush the garlic cloves, peel and dice the potatoes into ½-inch pieces, and trim and cut the asparagus into 1-inch pieces to have all ingredients ready.
- Sauté garlic and leeks: Heat the olive oil in a Dutch oven over medium-high heat. Add the crushed garlic cloves and sauté until fragrant, then add the chopped leeks and cook until they soften, about 3-4 minutes.
- Cook potatoes: Stir in the diced potatoes and pour in 4 cups of vegetable broth. Season with kosher salt and black pepper, bring to a boil, then reduce heat and let simmer until the potatoes are tender, approximately 10 to 12 minutes.
- Add asparagus: Stir in the asparagus pieces and cook for an additional 5 minutes until the asparagus is tender but still vibrant.
- Blend the soup: Remove the pot from heat, add the fresh basil leaves (reserving some for garnish), and use an immersion blender to puree the soup until smooth and creamy.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls, add a dollop of Greek yogurt on top, and garnish with basil leaves and pine nuts before serving.
Notes
- Substitute vegetable broth with chicken broth for a richer flavor.
- Use an immersion blender for easy pureeing directly in the pot; alternatively, transfer in batches to a blender.
- To make the soup vegan, replace Greek yogurt with coconut yogurt or omit the topping.
- Pine nuts can be toasted briefly in a dry pan for extra crunch and flavor before garnishing.
- Leek greens can be saved and used in stock or as garnish if desired.
