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  • 2 tsp olive oil
  • 1/2 medium onion, chopped
  • 3 cups no-salt-added vegetable stock or broth
  • 1 bunch (about 1 lb) fresh, raw asparagus, trimmed and chopped into 2-inch pieces (about 3 cups chopped)


  1. In a medium saucepan, heat oil over medium heat. Add onion, and sauté for about two to three minutes.
  2. Add stock and asparagus to pan. Cover, and cook for about 20 minutes or until asparagus is tender.
  3. Remove from heat. Purée until smooth.
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