This simple, tasty plant-based soup is packed with fresh asparagus, Yukon gold potatoes, fresh and dried herbs and aromatics.

It’s pureed with sherry vinegar and fresh lemon juice for a perfect finish.

You’re going to love this luscious spring soup!

In a Dutch oven or stock pot, heat oil and/or butter to medium heat.
Add onion; 3-4 minutes or until slightly soft.
Add asparagus; cook another 3-4 minutes or until soft. Stir in garlic, salt, black pepper, dill, oregano and red pepper flakes; cook 30-60 seconds or until garlic is fragrant.
Stir in potatoes and stock. Bring to a low simmer; cook 20-25 minutes or until potatoes are very soft.
Use an immersion blender to puree until very smooth.
Alternatively, carefully transfer soup to a high-powered blender; let slightly cool, then puree until very smooth; transfer back to the pot.
Stir in vinegar and lemon juice. Taste and adjust seasoning, if necessary.

For the fat: Use olive oil and/or butter to saute the onions and garlic. I like to do 2 tablespoons olive oil + 1 tablespoon butter for optimal flavor.
For the onion: Use white or yellow onion. For a shortcut, you can use frozen diced onions.
For the asparagus: Fresh is best, but frozen would work as well.
For the potatoes: Use yukon gold or white potatoes. You could use reds, but it’s best to peel them.
For the herbs: Adjust how much of each herb and spice you’d like to use. You can also add some fresh dill, chives and/or parsley, if you’d like.
For the acid: If you don’t have sherry vinegar, use a little white wine vinegar.
For a richer soup: Add a few tablespoons of half-and-half or heavy cream.

To make this gluten-free: This recipe does not contain gluten.
To make this dairy-free: This recipe does not contain dairy.
To make this vegan: Stick with olive oil and vegetable stock.
To make this nut-free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut-free.
To make this egg-free: This recipe does not contain eggs.
To make this lower in sodium: Use less salt (that’s the beauty of scratch cooking!).

Refrigerate: Pack cooled soup in airtight containers or sealed plastic bags. Refrigerate up to 5 days.
Freeze: Pack cooled soup in airtight containers or sealed plastic bags. Freeze up to 2 months.
To reheat: Reheat soup in a saucepan on the stove or microwaveable bowl in the microwave.
- Cook on the stove 5-10 minutes or microwave 1-3 minutes or until thoroughly heated through (you can temp it to be sure it reaches 165 degrees F.

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Asparagus Potato Soup

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A tasty plant-based soup with fresh asparagus, Yukon gold potatoes, aromatics and herbs, pureed and finished with sherry vinegar and lemon juice.

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In a Dutch oven or stock pot, heat oil and/or butter to medium heat. Add onion; 3-4 minutes or until slightly soft. Add asparagus; cook another 3-4 minutes or until soft. Stir in garlic, salt, black pepper, dill, oregano and red pepper flakes; cook 30-60 seconds or until garlic is fragrant.
Stir in potatoes and stock. Bring to a low simmer; cook 20-25 minutes or until potatoes are very soft.
Use an immersion blender to puree until very smooth. Alternatively, carefully transfer soup to a high-powered blender; let slightly cool, then puree until very smooth; transfer back to the pot.
Stir in vinegar and lemon juice. Taste and adjust seasoning, if necessary.

Substitution Tip: Use white potatoes instead of Yukon potatoes.