Crockpot Asparagus Spring Soup
A light and flavorful soup perfect for spring, featuring fresh asparagus and herbs, simmered to perfection in a slow cooker.
Servings: 4 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 1 pound fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup baby spinach leaves
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Heat olive oil in a skillet over medium heat, sauté onion and garlic until soft.
- Combine Ingredients: Transfer onion and garlic to the slow cooker, add asparagus, vegetable broth, thyme, salt, and pepper.
- Cook: Cover and cook on low for 4 hours until asparagus is tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth.
- Add Greens: Stir in spinach and peas, cover, and cook for an additional 15 minutes.
- Finish Soup: Stir in heavy cream and lemon juice, adjust seasoning if necessary.
Tips
- For a vegan version, replace heavy cream with coconut milk.
- Add a pinch of chili flakes for a spicy kick.
- Serve with crusty bread for a hearty meal.
Try a Different Way to Cook It
If you enjoyed this Crockpot Asparagus Spring Soup recipe, you might also love this Air fryer recipe: Air Fryer Tempura Asparagus!