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Asparagus Cream Soup with Walnuts


Green mug with floral pattern with asparagus cream soup

Asparagus Cream Soup with Walnuts

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


  • 700 g of asparagus cleaned and diced
  • 1 l vegetable broth
  • 1 leek chopped
  • 1 small potato diced
  • Extra virgin olive oil to taste
  • Walnuts chopped
  • Salt to taste
  • Pepper to taste


  • Heat extra virgin olive oil in a pan over medium heat.
  • Add chopped leek and cook until lightly golden. Add water if needed while cooking.
  • Add diced potato and asparagus. Cook and stir for 3 to 4 minutes over medium-low heat.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat and cook for an additional 5 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Blend with the immersion blender until homogeneous.
  • Season with salt and pepper.
  • Garnish with chopped walnuts and serve.
  • Enjoy.


Additional tips

  • You can replace walnuts with other types of nuts or add croutons.
  • Enrich the dish with aromatic herbs like thyme or basil.
  • You can add a teaspoon of heavy cream to each plate and a few drops of extra virgin olive oil.
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