Creamy Asparagus Soup Bowl

Creamy Asparagus Soup Bowl is a velvety and light dish with the fresh, earthy flavor of asparagus enhanced by the subtle warmth of nutmeg. The addition of almond milk makes it creamy without being heavy, while a splash of lemon juice adds a refreshing tang. Topped with roasted sunflower seeds and parsley, this soup is both elegant and nutritious, perfect for a light lunch or dinner starter.

For a Serving Size of Two:

Ingredients:

• 250 grams trimmed and chopped asparagus
• 50 grams diced onions
• 1 clove minced garlic
• 1 teaspoon olive oil
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 400 ml vegetable stock or water
• 100 ml unsweetened almond milk
• 1 tablespoon lemon juice
• 1 tablespoon roasted sunflower seeds, for garnish
• 1 tablespoon chopped fresh parsley, for garnish

Procedure:

• Heat olive oil in a pot over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent.
• Add chopped asparagus to the pot, seasoning with salt, black pepper, and grated nutmeg. Cook for 2–3 minutes.
• Pour in the vegetable stock or water and bring to a boil. Lower the heat, cover, and let it simmer for 10–12 minutes until the asparagus is tender.
• Use an immersion blender to purée the soup until smooth. Stir in almond milk and adjust the seasoning as needed.
• Add lemon juice to brighten the flavor. Heat gently for 2–3 minutes, but avoid boiling.
• Pour the soup into bowls, garnish with roasted sunflower seeds and chopped parsley, and serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g