Dill-Asparagus Soup

Dill asparagus soup

Summer is just around the corner and that means it’s apsaragus season! Try this quick and easy soup recipe for a new way to experience asparagus!


  • 1 lb asparagus cut in pieces
  • 1 tbsp olive oil
  • 1 tsp coarse salt
  • 2 tbsp canna-oil recommended: olive oil
  • 1 medium yellow onion peeled and chopped
  • 3 cloves garlic peeled and minced
  • 3 1/2 cups low sodium chicken broth or veggie broth
  • fresh ground black pepper
  • fresh dill chopped
  • sour cream (optional)


1. Preheat oven to 425 degrees F. Place the asparagus on a baking sheet. Drizzle with the olive oil and sprinkle with the salt. Toss and bake for 10 minutes. Set aside.

2. In a large saucepot heat the canna-olive oil. Add the onion and cook until soft, 8-10 minutes. Add the garlic and sauté for 2-3 minutes.

3. Add the asparagus and stock, simmer for 10 minutes and remove from heat.

4. Using a blender or food processor, puree the soup and move into a sauce pan on medium-low heat. Add salt & pepper to taste

5. When the soup is hot, serve with a sprinkle of chopped dill and a dollop of sour cream (optional) and enjoy!