While your soup is simmering to perfection, it’s the ideal time to prepare the star garnish: those delicious garlicky asparagus tips. The simplest and most flavorful method is to roast them in the oven, intensifying their natural sweetness and adding a lovely crisp-tender texture. You can also pan-fry them on the stovetop for a quicker alternative.

For oven roasting, simply toss the tips with a little olive oil, a pinch of sea salt, and some pressed garlic. Roast them in a preheated 400°F (200°C) oven for about 6 minutes. They should emerge bright green, slightly tender, and still possess a delightful, subtle crunch. For detailed instructions on both oven and stovetop methods, refer to the complete recipe card below. This garnish adds so much character and flavor to your final dish!

• ▢ 2 bunches asparagus
• ▢ 2 Tablespoons olive oil* divided
• ▢ 1 yellow onion diced (approximately 1 ½ cups, providing a sweet aromatic base)
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon white pepper
• ▢ 2 stalks celery sliced, about 1 cup (adds a fresh, earthy flavor).
• ▢ ¼ head cauliflower chopped, about 2 cups (crucial for creamy texture).
• ▢ 2 parsnips peeled and diced, about 1 cup (adds sweetness and contributes to creaminess).
• ▢ 2 teaspoons fresh thyme leaves
• ▢ 6 cups veggie broth
• ▢ 2 cloves garlic pressed (for both soup base and roasted tips)

• Preheat your oven to 400°F (200°C) if you plan to oven roast the asparagus tips. If you’re using the stovetop method for the tips, you can skip this preheating step.
• Prepare the asparagus: Begin by cutting off the tough, woody ends of the asparagus spears. Then, trim the remaining spears into 1-inch pieces. Carefully separate and put aside approximately ¾ of the asparagus tips; these will be roasted separately and used as a flavorful topping for your finished soup. The remaining asparagus pieces will go into the main soup pot.
• Prepare the rest of your vegetables: Dice the yellow onion, slice the celery stalks, chop the cauliflower into florets, and peel and dice the parsnips. Having all your ingredients prepped ahead of time will make the cooking process smoother.
• In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil (or 2 tablespoons of veggie broth for an oil-free option) over medium heat. Add the diced onion and sliced celery. Sauté, stirring occasionally, for 3-4 minutes until they begin to soften. Sprinkle with sea salt and white pepper, mixing well, and continue to cook until the onion becomes translucent and fragrant.
• To the pot, add the chopped cauliflower, diced parsnips, the main asparagus pieces (not the tips you set aside), and the fresh thyme leaves. Stir all the vegetables and herbs together thoroughly to combine their flavors.
• Pour in the veggie broth, ensuring all the vegetables are well-covered. Gently bring the soup to a boil, then immediately reduce the heat to a low simmer. Let the soup simmer, uncovered, for about 25 minutes, or until all the vegetables are fork-tender. This allows the flavors to deepen and the vegetables to soften perfectly for pureeing.
• While the main soup is simmering, prepare the reserved asparagus tips to use as a delicious garnish.

  OVEN ROASTING METHOD: Place the asparagus tips on a small, rimmed baking tray. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with a pinch of sea salt, and toss to coat evenly. Roast in your preheated 400°F (200°C) oven for 3 minutes. Remove the tray, add the pressed garlic and another tiny pinch of sea salt, tossing again to distribute the garlic. Return to the oven and roast for an additional 3 minutes. The asparagus tips should be bright green and still have a slight bite (al dente).

  STOVETOP METHOD: Heat a small skillet over medium heat and swirl the remaining 1 tablespoon of olive oil into the pan. Add the asparagus tips and sauté, tossing often, for about 3 minutes until they turn bright green and are still a bit crisp. Add the pressed garlic, tossing constantly for one minute more, being careful not to burn the garlic. Set the garlicky asparagus tips aside.

• Once the soup vegetables are tender (after about 25 minutes of simmering), turn off the heat. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, being sure not to overfill and to vent the lid for steam.
• Ladle the hot, creamy asparagus soup into individual bowls. Garnish each serving generously with a sprinkle of freshly ground black pepper and a few of those irresistible garlicky roasted asparagus tips. For an extra touch, add a sprig of fresh thyme or a few croutons.
• Storage: The soup will remain delicious and fresh in an airtight container in the fridge for up to 5 days. For longer storage, it can be frozen for up to 3 months (ensure it’s completely cooled before freezing). To reheat, gently warm the soup on the stove over medium-low heat until it’s heated through.

VEGGIE VARIATIONS & QUANTITIES: The beauty of this recipe is its flexibility! The exact amounts of vegetables don’t have to be precise for the soup to be absolutely delicious and have a wonderful texture. Feel free to use what you have on hand, even if it’s a bit more or a little less than the approximate quantities listed. These quantities are primarily for guidance. For example, if fresh cauliflower isn’t available, you can easily use frozen cauliflower florets – knowing you need roughly 2 cups of florets will be helpful. This adaptability makes the recipe very forgiving and convenient.

FRESH HERBS FOR FLAVOR: Fresh herbs truly elevate the flavor profile of this soup. If you don’t have fresh thyme, you can substitute with ½ teaspoon of dried thyme in the main soup. However, for the garnish, fresh herbs add a vibrant burst of flavor and visual appeal that’s hard to beat. Don’t hesitate to use any fresh herbs you have on hand for garnishing – oregano, basil, parsley, or cilantro are all excellent choices that will complement the asparagus beautifully.