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Creamy Asparagus Soup with Dill

Recipe reprinted from Feeding the Whole Family(Sasquatch Books, 2008)

Rolled oats add extra whole grain nutrition to this soup and help create the creamy texture.  Use this simple recipe to make a tasty soup out of any seasonal vegetable.  Serve this soup with Mediterranean Quinoa Salad and Caribbean Halibut or Fried Tempeh for a nutritious springtime meal.

2 tablespoons extra-virgin olive oil or butter
1 onion, chopped
1 stalk celery, chopped
1 teaspoon ground cumin
1 tablespoon fresh or dill 1 teaspoon dried dill
1 bunch asparagus
, washed and trimmed
2 cup soup stock
2-3 cups water       
1 bay leaf
½ cup rolled oats
1 teaspoon sea salt
Freshly squeezed lemon juice
¼ cup sour cream (optional)

Heat oil in a 4-quart pot.  Add onion, celery, cumin and dill and sauté until soft.  Cut asparagus into 2-inch pieces.  Add asparagus to mixture and sauté a few more minutes.  Add stock, water, (more if you want it thinner, less if thicker), bay leaf, oats and salt.  Bring to boil.  Simmer 15 minutes.  Let cool.  Transfer to a blender and puree in small batches or use an immersion blender to puree.  Blend for several minutes with either appliance to get a smooth texture.

Reheat if necessary.  Add some fresh lemon juice to taste.  Top each serving of soup with a dollop of sour cream before serving.  This soup can also be served cold in warm weather.

Preparation time: 25 minutes
Makes 6 servings


Claudia Fuller
Who knew that oatmeal could be used to thicken and creamify soups??? Thanks for a great tip. Love your videos and eagerly anticipate their arrival in my inbox.
April 21, 2010, 3:25 pm

Jena Cane
I love this soup! I made it a few weeks ago from the cookbook, and then made it again the next week because everyone in the house loved it too, and because it is so simple to make. Thank you and keep it coming.
April 21, 2010, 7:26 pm

I think I'll add a drop of turpintine too. Problem solved and no bathroom deodorizer required. note: long time watcher, first time commentor, figures.
April 22, 2010, 9:26 am

Janise Pyper
If this is as good as the Red Rosemary soup my family will devour it.
April 22, 2010, 10:08 pm

kyndale pease
Ok, I'm still cracking up! That looks a whole lot more than two cups of stock. That was cute! : )
April 23, 2010, 10:47 am

kyndale pease
Ok, I read the recipe. It's stock with water! I hope you had a fun time away! :) Kyndale
April 23, 2010, 11:04 am

Love the recipe! And the tips gleaned from Google are great, too. I also thought that was a HUGE 2 cups, but it's all good. Thanks for the vid!
April 27, 2010, 7:29 pm

iga barcikowska
i made it the other day and it turned out great! i wasn't sure abt adding oats but gave it a try and voila! percefto. very satysfiying and delicious.
June 30, 2010, 9:18 am

Anna Barresi
I love this soup and so does my 4-year old daughter. What other seasonal vegetables would you suggest using now that the only asparagus in my market is from peru? I would love any suggestions!!
September 23, 2010, 7:07 pm

Cynthia Lair
Hi Anna, In the summer:zucchini, in the fall: broccoli, cauliflower also works.
September 24, 2010, 7:52 am

Anna Barresi
Thank you for the seasonal suggestions. Tomorrow I will try cauliflower. Tonight I made the Golden Spice rice with chickpeas. This time I actually added a little cauliflower and leftover diced chicken. It was, as always, so good. For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
October 14, 2010, 8:19 pm

nina bean
Thank you for this delicious flavorful soup!
May 22, 2013, 8:41 pm

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