Asparagus soup

We love preparing tomato sauce with herbs and seasonal vegetables in spring, like the tomato-asparagus sauce. If you haven’t tried it yet, I share the recipe here. To make this sauce, you want to use the head and the tender part of the stem for this sauce, leaving out the very fibrous base and hard.

To keep enjoying the asparagus taste and avoid food waste, save the bases of the stem and make this delicious and nourishing asparagus soup. 

Online, You can find many different recipes, one tastier than the other, often called velouté. The version I share here is very light since it doesn’t contain animal fat and only extra virgin olive oil. 

Of course, if you wish, you can add a few spoons of cream (panna or crème fraîche will do) for the velouté. The lighter version is also tasty because there are many herbs and, of course, asparagus. 

Here it is the recipe for two servings.


  • 2 big potatoes
  • asparagus bases (leave the woody part out)
  • scallion
  • thymus and bay laurel
  • water 
  • salt and pepper
  • extra virgin olive oil (I use extra virgin olive oil from Umbria, the region in central Italy where I come from)

How to make asparagus soup enjoying Spring (and saving money)

Asparagus soup, with extra virgin olive oil, scallion, potato, laurel, and thymus.

How could this asparagus soup save you money? Making this soup is a way to save a part of the asparagus that is not used to make the asparagus sauce because it is too hard. By preparing this soup, you will save money and avoid food waste. And also, enjoy the benefit of this nutritious and tasty soup!

When you buy the asparagus, consider that fresh asparagus breaks when you gently bend it, while older asparagus is difficult to break.

  1. First, wash the asparagus, remove the tiny leaves on the stem, and remove the woody part.
  2. Cut the heads and the upper part of the stem and put them aside. You can use these parts to make asparagus sauce or for the soup.
  3. Cut the asparagus into thin slices. Cut the scallion into thin slices. Wash, drain, and peel the potatoes. Cut them into cubes.
  4. In a pan, put some olive oil and the slices of scallion. Add the potato cubes. Add some water, the herbs, and the asparagus slices.
  5. Cook for about 25-30 minutes.
  6. Let it cool, remove the herbs, and mix.

At this point, if you wish, you can add some spoons of cream and cook for another 5-10 minutes. Season with salt, pepper, and a few drops of olive oil.

There are many other ways to prepare asparagus soup. What is your favorite? Share it on our Instagram page @daybydayplants_blog and tag us using the hashtag #daybydayplants. See you there 🙂

About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.