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Asparagus, Lemon, and Mint Soup

Last updated: May 20, 2024

Did you know that some studies have shown eating soup regularly can help promote a lower body weight? Of course, not all soups are created equal. Some recipes can be high in sodium and saturated fat. This simple recipe takes advantage of fresh asparagus and a low-sodium broth. Bonus: It’s equal to two vegetable servings. It’s also low in saturated fat and rich in fiber. Are you a fan of cold soups? This recipe can be served warm or chilled. Enjoy it with a piece of crusty bread and hummus or a fruit parfait with Greek yogurt, and you have a complete meal.


15 Min


20 Min






  • 1 pound fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 shallot (or leek if desired), chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 2 cups low-sodium chicken stock, or more if needed
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon lemon zest

Optional Garnishes

  • Balsamic glaze
  • Sliced green onions
  • Sunflower, pepitas, or pumpkin seeds


  1. Cut tips from six asparagus spears, about 1 ½ inches from the top. Reserve for garnish later. Chop the remaining asparagus into chunks.
  2. Heat olive oil in a soup pot over medium heat. Cook and stir garlic and shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus, season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  3. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus is tender, about 12-15 minutes. Stir in lemon juice and zest.
  4. Blend soup using an immersion blender or a food processor until smooth.
  5. Add reserved asparagus tips and cook an additional 3 minutes or until asparagus tips are slightly soft and tender. Garnish with desired toppings.
Tags: Asparagus Recipe

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