Asparagus Soup

prep:15 minutes
cook:20 minutes
Show nutritional information
  • Serves: 6
  • Calories: 79
  • Total Fat: 4g
  • Total Carbohydrate: 7g
  • Protein: 6g

Light and creamy asparagus soup is a great dish for spring. Perfect for slightly chilly evenings, this soup will bring warmth and fresh flavor to your table.

Serves: 6

Serves: 6decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large soup pot on medium heat, sauté onion and garlic in coconut oil, adding salt and pepper to taste.
  2. Sauté until the onion becomes translucent.
  3. Add the asparagus to the pot, and cover with the chicken broth.
  4. Cover the pot with a lid and boil the asparagus until soft and tender.
  5. In a medium-sized frying pan, sauté prosciutto for 5 minutes, set aside.
  6. Transfer the soup to a food processor, or high-speed blender, and process until smooth.
  7. Pour into soup bowls and sprinkle with ground pepper, prosciutto, and chives.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. katididit
      November 30, -0001
    2. katididit
      November 30, -0001
    3. katididit
      August 22, 2012

      This is pretty bland without the prosciutto, but with it, it’s quite good.

    4. RosiePosie
      Supporting Member
      May 7, 2013

      This was so simple to make and quite tasty. I served it at my mom’s birthday and it was enjoyed by all. I think it might even be nice served cold as a summer soup like chilled cucumber.

    5. apotter
      March 9, 2014

      sounds delish! Cant wait to make it

    6. dralison
      February 21, 2015

      Beautiful springtime meal.

    7. javajules
      March 8, 2015

      This was very good and easy. The difficulty rating should be only a 1 or 2, not a 3. I added some organic seasoned salt in addition to real salt.

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