Gluten-Free Asparagus Soup

Ingredients

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• 2 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups gluten-free chicken or vegetable stock Shop
• 1 cup diced yellow onion
• 1 medium potato, peeled and diced
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, potato and celery, and sauté until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the trimmed and cut asparagus pieces to the pot and stir to combine with the sautéed vegetables. Cook for an additional 3-4 minutes, allowing the asparagus to slightly soften and release its fresh aroma.
3. 3 Pour in the gluten-free chicken or vegetable stock. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10-15 minutes, just until the asparagus and potato are tender (live tip 2). Purée until smooth with an immersion blender, or carefully in a blender in batches with the lid vented.
4. 4 If you want it thicker, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. The soup should have a slightly creamy texture.
5. 5 Season the soup with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Serve the hot asparagus soup immediately, garnished as desired.

Nutrition (per serving)

Tips & Notes

• Save a handful of asparagus tips, simmer them separately for 2-3 minutes and add them to the bowls as a garnish.
• Asparagus turns olive green with long simmering. Check it after 10-15 minutes and stop when it is just tender.
• Blending part of the asparagus soup thickens it naturally, so you may need less of the cornstarch slurry.

Common questions