It’s asparagus season again!
This light, creamy soup is packed with flavor and asparagus. The smoked salmon adds a good dose of protein, making this a quick and nourishing lunch or dinner.
Ingredients (serves 4):
500 g white asparagus
1 liter vegetable broth (preferably low-sodium)
1 onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
1 bay leaf (optional)
Pinch of nutmeg
Freshly ground pepper
Fresh parsley (optional, for garnish)
100 g smoked salmon, cut into strips
Instructions:
Peel the asparagus and trim 2 cm off the bottom. Cut the asparagus into pieces of about 2 cm. Set the tips aside.
Heat the olive oil in a soup pot and sauté the onion and garlic until translucent.
Add the asparagus pieces (except the tips) and cook for 2–3 minutes.
Pour in the broth, add the bay leaf, and bring to a boil. Simmer gently for 15 minutes.
Add the asparagus tips and cook for another 5 minutes.
Remove the bay leaf and blend the soup with an immersion blender until smooth.
(For extra texture, you can remove the tips before blending, then stir them back in.)
Season with nutmeg and pepper to taste.
Serve with a sprinkle of fresh parsley and top with strips of smoked salmon.
Nutritional values per serving:
130 kcal
5 grams carbohydrates
12 grams protein
9 grams fat