Creamy asparagus soup

Date Updated: 06/12/2025

Serving Info

Serves 6

Dietician Tip

This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium, and selenium. If you like, you can use broccoli instead of asparagus.

Directions

In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat. Cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.

In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring all the time. Increase the heat to medium-high. Keep stirring until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper. Serve in warmed bowls.

Ingredients

2 cups peeled and diced potatoes
1/2 pound fresh asparagus, cut into 1/4-inch pieces
1/2 cup chopped onion
2 stalks celery, chopped
4 cups water
2 tablespoons butter
1/2 cup whole-wheat flour
1 1/2 cups fat-free milk
Lemon zest, to taste
Cracked black pepper, to taste