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We love homemade soups in our house. They taste great, they’re simple and quick to make, they are typically inexpensive and they are usually packed full of veggie goodness. This green soup is no exception. It’s main ingredient is local, Ontario asparagus. I added half of a zucchini and some baby spinach in as well; mainly because they were in the fridge and needed eating but they helped to balance the flavour of the asparagus, along with the onion and garlic that I start every soup with.

Asparagus has a strong flavour. Even as a kid, I always liked it but I have to admit that my kids don’t love it. They will eat it but they don’t ask for seconds. This soup though, was enjoyed without any fuss. A terrific result!

Ontario asparagus is out for such a short season, each May and June only. Soup is just one way to enjoy it. Roasting, BBQing and stir fry are other popular preparation methods around here. In fact, our daughter, Justine was featured in a Produce Made Simple video making me a delicious brunch pairing eggs with asparagus. Be sure to check it out!

I never seem to boil asparagus anymore which is the way it was cooked all of the time when I was growing up. I suppose we know better now than to boil it to death!

This soup is vegan but you’ll find that it is full of flavour and has a lovely, smooth texture – even without any cream or dairy alternatives. I hope you give it a try and enjoy it as much as my family did.

Simple Asparagus Soup

Nicole Burns Food
Ready in 30 minutes, this flavourful soup features local asparagus and was enjoyed by the entire family!
Prep Time 10 mins
Cook Time 20 mins
Servings 6


  • 1/2 Yellow Onion roughly chopped
  • 1 tbsp canola oil
  • 1 clove fresh garlic
  • 1 bunch Ontario asparagus trimmed and chopped into 1 inch pieces
  • 1/2 fresh zucchini roughly chopped
  • 1 large white potato peeled and roughly chopped
  • Water
  • 1/2 cup baby spinach
  • 2 vegetable stock cubes


  • In a large pot, cook onion in butter/oil over medium heat until golden.
  • Add garlic and cook until fragrant.
  • Then add chopped asparagus, potato, zucchini.
  • Add enough water to cover vegetables by about 1 inch.
  • Add spinach and crumble stock cubes into pot.
  • Bring to boil and simmer until potatoes are soft, about 20 minutes.
  • Remove from heat and use a blender or immersion blender to liquify.
  • If not enjoyed promptly, let cool and store in air-tight container in the fridge for up to 3 days. Reheat before eating.