Asparagus, Lemon, And Mint Soup Recipe

There's something magical about the first taste of spring captured in a bowl. This Asparagus, Lemon, and Mint Soup is fresh, zesty, and beautifully green—like the season itself, spooned up and served warm.

this Recipe

I first whipped this up after a spontaneous farmers' market haul, when I came home with more asparagus than I knew what to do with. A quick rummage through the fridge revealed a lone lemon and a wilting bunch of mint—and the rest, as they say, is history. It’s now my go-to whenever I need something comforting but bright.

The soup is light enough for a sunny lunch on the patio but satisfying enough to pair with crusty bread for dinner. Whether you're hosting brunch or just trying to eat more greens, this one’s a keeper.

Let’s dive into why this vibrant bowl deserves a spot on your spring menu.

Why You'll Love This Asparagus, Lemon, and Mint Soup

This soup is everything we love about simple, seasonal cooking: it’s fast, flexible, and loaded with fresh flavor.

First, it’s incredibly quick to make. From chopping to simmering, the entire process takes under 30 minutes. That means it’s perfect for busy weeknights or impromptu spring lunches.

It’s also super healthy and naturally vegan, with no cream required. The pureed asparagus gives it a velvety texture, while the lemon adds brightness and the mint brings a cooling finish.

You’ll also appreciate how budget-friendly it is. Asparagus is usually at its cheapest (and best) during spring, and you likely have the other ingredients on hand already—onion, garlic, broth, and a lemon.

Finally, this soup is beautifully adaptable. Want it creamier? Add a splash of coconut milk. Don’t like mint? Try basil or dill. It’s endlessly customizable, making it easy to suit your taste.

Whether you're new to homemade soups or a seasoned pro, this one is effortless to love.

Ingredients Notes

The beauty of this soup is in its simplicity—just a few key ingredients come together to create something truly special.

Asparagus is the star of the show. Choose firm, bright green stalks with tight tips. If the ends are woody, just snap them off naturally at the break point. You'll be blending everything later, so there's no need to fuss with perfect cuts.

Lemon brings the magic. Its zest and juice lift the flavor of the asparagus, transforming it from earthy to elegant. Be sure to zest your lemon before juicing—it’s easier, and you’ll use both.

Fresh mint is the final flourish. Stirred in just before serving, it infuses the soup with a refreshing, herbal note that makes every spoonful feel alive. If you only have dried mint, reduce the quantity significantly.

Onion and garlic provide the base flavor. A simple sauté builds the foundation of the soup, adding warmth and depth without overpowering the green freshness.

You’ll need a blender or immersion blender to puree the soup until silky smooth. For best results, use a high-speed blender and blend in batches if necessary.

How To Make This Asparagus, Lemon, and Mint Soup

Making this soup is as soothing as eating it. Here's how to bring it all together.

Start by heating a splash of olive oil in a large saucepan over medium heat. Add one diced onion and cook for 5 minutes until softened. Toss in two cloves of minced garlic and cook for another minute, just until fragrant.

While the aromatics are cooking, prep your asparagus by snapping off the tough ends and cutting the spears into 2-inch pieces. Once the garlic is ready, add the asparagus to the pot and stir to coat with the oil and onions.

Pour in about 4 cups of vegetable broth, just enough to cover the vegetables. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, or until the asparagus is tender.

Remove the pot from the heat and let it cool slightly. Then, using an immersion blender (or working in batches with a standing blender), blend the soup until completely smooth. Return it to the stove and reheat gently if needed.

Finish the soup by stirring in the zest and juice of one lemon, plus a handful of finely chopped fresh mint. Taste and adjust the seasoning—add salt, pepper, or even a pinch of chili flakes if you'd like a little kick.

Altogether, this comes together in about 25 minutes—a short time investment for a seriously flavorful result.

Storage Options

Leftovers of this soup are just as lovely the next day.

Store any cooled soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.

For longer storage, freeze in single-serving portions using freezer-safe containers or silicone molds. The soup keeps well for up to 3 months in the freezer.

When reheating, simply warm on the stovetop over medium heat, stirring occasionally. If it thickens too much, just add a splash of broth or water to loosen it up. Avoid boiling after adding the mint and lemon to preserve their fresh flavor.

Variations and Substitutions

One of the best things about this soup is how easy it is to customize.

If you want a creamier version, stir in a splash of coconut milk or a swirl of cream after blending. It adds richness without overwhelming the fresh taste.

Not a fan of mint? No problem. Basil, dill, or even parsley make great alternatives. Each brings its own unique flair, so you can tailor the soup to your mood.

You can also bulk it up by adding cooked white beans or peas before blending. This not only adds protein but makes the soup more filling—great for a standalone meal.

For a citrus twist, try using lime instead of lemon. It pairs beautifully with mint and brings a slightly sharper tang.

And if you’ve got leftovers, use them creatively! This soup makes an excellent base for a spring risotto or can be served chilled as a sophisticated starter.

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