This asparagus soup is one sure fire way that I will eat my veggies!

Is asparagus available all year round?

Fortunately, asparagus is available year round in most grocery stores, but it’s usually at its peak in spring and early summer.  

What ingredients are needed for asparagus soup?

  • asparagus
  • baby spinach
  • chicken broth (or veggie broth)
  • crushed red pepper flakes (optional)
  • garlic (I like a lot so adjust to personal taste)
  • salt and pepper
  • corn starch
  • lite unsweetened coconut milk (this makes it so creamy!)
  • chili oil for garnish (optional)

This is a bowl of asparagus soup with chili oil

Asparagus Soup

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This asparagus soup is a great way to sneak in veggies. I am talking to myself because I don't eat enough veggies! This is great both hot and cold. This recipe is for one serving - feel free to double or triple for a crowd.


  • 1 cup asparagus, chopped
  • 1 cup baby spinach
  • 5 cloves garlic
  • 2 cups chicken broth (can use veggie broth to make vegan)
  • 1 tablespoon cornstarch
  • 1/3 cup light coconut milk
  • 1/2 teaspoon crushed red pepper
  • salt and pepper to taste
  • 1/2 teaspoon chili oil for garnish


    Start by preparing the asparagus. Trim the tough ends of the asparagus spears and chop them into 1-inch pieces.

    In a large saucepan, heat a little bit of olive oil over medium heat. Add the minced garlic and sauté for a minute or until it becomes fragrant.

    Add the chopped asparagus to the saucepan and cook for about 5 minutes until they start to become tender.

    Stir in the baby spinach and continue to cook for an additional 2 minutes until the spinach wilts.

    In a small bowl, mix the cornstarch with a few tablespoons of the chicken or vegetable broth until it's well combined and there are no lumps.

    Pour the remaining chicken or vegetable broth into the saucepan with the asparagus and spinach. Bring the mixture to a simmer.

    Add the cornstarch mixture to the simmering soup, stirring constantly. This will help thicken the soup.

    Reduce the heat to low, and let the soup simmer for about 10-15 minutes, or until the asparagus is tender.

    Stir in the coconut milk, crushed red pepper, and season the soup with salt and pepper to taste. Let it cook for an additional 2-3 minutes.

    Remove the soup from the heat and let it cool slightly.

    Use an immersion blender or transfer the soup to a regular blender in batches to puree until smooth.

    Once the soup is smooth, return it to the saucepan and reheat if needed.

    Serve the asparagus soup hot, garnishing each bowl with a drizzle of chili oil for some extra flavor and heat.

    Enjoy your delicious homemade asparagus soup with a touch of coconut milk and chili oil!


As of the date of publication, this serving is 4 WW points. Click here to track to your WW tracker.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 2201mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 10g

Did you make this recipe?

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I can eat soup 365 days a year.  Soups are also a great snack between meals if you get hungry in the afternoon.  I find sipping on hot soup takes me a while to eat too!