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Creamy Asparagus Sweet Potato Soup with Feta cheese and Caramalised Walnuts in white bowl

Asparagus Sweet Potato Soup

Marissa
This Asparagus Sweet Potato Soup is a delicious spring soup that brings fresh seasonal asparagus together with creamy sweet potatoes in just 30 minutes. Top with Feta cheese and caramelized walnuts for extra flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American, European
Servings 4 people
Calories 443 kcal

Equipment

  • 1 Large pot
  • 1 Potato peeler
  • 1 Immersion blender or food processor

Ingredients
  

  • 2 tbsp Olive oil
  • 1 Onion Diced - see Note 1
  • 2 Garlic cloves See note 1
  • 1 Celery stick Sliced - see Note 1
  • 1 Carrot Sliced - see Note 1
  • 2 Medium sweet potatoes Peeled and cubed
  • 1/4 tsp Red pepper flakes Optional
  • 3/4 - 1 pounds Asparagus About 18 average size asparagus stalks, trimmed and cut into 1-inch pieces. See Note 2
  • 1/2 cup Heavy cream Heavy whipping cream, creme fraiche, sour cream or Greek yogurt in a pinch
  • Salt
  • Black pepper
  • Parsley or chives for garnish
  • 1 tsp Lemon juice Optional
  • 5 cups Water
  • 1/2 cup Feta or grated cheese Optional
  • 1/2 cup Caramelized Walnuts Optional (1/2 cup walnuts plus 1 1/2 tsp honey). See Caramelized Walnut Recipe.

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Add onion, garlic, celery and carrot. Cook, stirring often, until soft, about 5 minutes over medium heat, being careful not to burn the veggies. You can turn down the heat to medium low if needed.
  • Add sweet potato cubes and 5 cups water. Cook for about 10 minutes, until sweet potatoes are tender.
  • Add the red pepper flakes if using.
  • Prepare the caramelized walnuts if using.
  • Peel the asparagus ends or snap off the woody ends of the asparagus and chop the asparagus spears into smaller pieces.
  • Add the chopped asparagus pieces to the soup. Simmer for 2-3 minutes until asparagus pieces are just tender. They should still be bright green.
  • Remove from heat. Blend until you get a creamy consistency with an immersion blender or food processor.
  • Stir in salt, and pepper and cream if using.
  • Serve with crumbled Feta cheese or freshly grated Parmesan cheese.
  • Sprinkle with caramelized walnuts.

Notes

Additions and substitutions
Note 1: Asparagus - fresh is best, but you can also use frozen. Do not use canned asparagus. It will not taste the same at all.
Note 2: if you are in a rush, you can omit the onion, garlic, celery and/or the carrot and add some chicken or vegetable stock instead. Adding the real veggies develops a richer, fresher taste compared to pre-made stocks or stock cubes. If you just use a stock cube, this asparagus and sweet potato soup won't have the depth of flavors but will still taste nice.
Note 3: You can add some white beans to the soup for extra protein. Either blend them in, or add them in at the end and warm them up.

Nutrition

Calories: 443kcalCarbohydrates: 34gProtein: 10gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 316mgPotassium: 758mgFiber: 7gSugar: 10gVitamin A: 19784IUVitamin C: 12mgCalcium: 205mgIron: 3mg
Keyword easy, quick
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