Creamy Spring Greens & Asparagus Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A velvety soup made with fresh asparagus, spring greens, and a touch of cream, ideal for warming up on a cool spring evening. This French-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs butter, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp butter
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 cup, trimmed and chopped asparagus
• 3 cups, chopped spring greens
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat, add 1 diced medium onion, and cook for 5 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 cup chopped asparagus and cook for 3 minutes, then add 3 cups chopped spring greens and cook for 2 minutes until wilted.
3. Step 3: Pour in 4 cups vegetable broth, bring to a simmer, and cook for 10 minutes until asparagus is tender.
4. Step 4: Remove from heat and blend soup with an immersion blender until smooth (or transfer to a blender in batches).
5. Step 5: Return soup to low heat, stir in 1/2 cup heavy cream and 1 tbsp lemon juice, and heat through for 2-3 minutes without boiling; season with 1/2 tsp salt and 1/4 tsp black pepper.