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Asparagus soup

This creamy asparagus soup without cream is a vegan and more healthy take on the classic French créme d’asperges. It's very easy to make, lovely as starter in a dinner menu or a light lunch served with wholesome bread or scones.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 700 g asparagus
  • 1 Tbsp olive oil
  • 1 cup chopped shallot or 1 large onion chopped
  • 200 g potatoes peeled
  • 1 Tbsp fresh lemon juice
  • 500 ml vegetable stock
  • ground pepper

Method
 

  1. Cut off the woody ends of the asparagus and discard them.
  2. Dice the potatoes, chop the asparagus into 2 cm pieces - reserving 4 tips for garnishing.
  3. Soften the onion in the oil, add the potatoes, stir for a couple of minutes, then pour in the stock. Cook for 5-10 minutes, until just tender.
  4. When the potatoes are almost cooked through, add the asparagus pieces, cover and cook for 10 minutes.
  5. Blanch or steam the reserved asparagus tips for a couple of minutes - they should remain crunchy. Rinse immediately with cold water.
  6. Blitz the soup with a hand-held blender or in a liquidizer until smooth, then stir in the lemon juice.
  7. Serve the soup garnished with the blanched asparagus tips and freshly ground pepper on top.