Creamy Winter Asparagus Soup



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Ninja® Kitchen System (NJ602)

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You can easily make this vegan-friendly, just swap out the chicken broth for vegetable broth. Top with scallions and croutons to bring in some comfort-food feels.


1 lb. asparagus spears, washed, woody bottoms trimmed and cut into two inch pieces
2 medium russet potatoes, peeled, roughly chopped
3 cloves garlic, peeled
2 cups chicken broth
Dash cayenne pepper
Salt and pepper to taste


  1. Place ingredients into a saucepot and cook over medium heat for about 30 minutes until the asparagus and potatoes are tender. Cool to lukewarm.
  2. Working in batches if needed, transfer the mixture into the 72oz. pitcher and pulse until smooth.
  3. Reheat soup over stove or in a microwavable container and enjoy.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.

A tip from the Ninja® Kitchen Team

You can easily make this soup vegan by substituting vegetable broth for the chicken broth. Top with scallions and croutons to bring your comfort food to the next level.

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