Fresh Asparagus Soup

    Fresh Asparagus Soup

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    About this recipe: A creamy asparagus soup accented with yoghurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soya products to make this recipe vegan.

    Serves: 4 

    • 500g fresh asparagus
    • ¾ cup chopped onion
    • 1¾ cups (330ml) vegetable stock
    • 20g butter
    • 1½ tablespoons plain flour
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 1 cup (250ml) soya milk
    • ½ cup natural yogurt
    • 1 teaspoon (5ml) lemon juice
    • ¼ cup grated Parmesan cheese (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place asparagus and onion in a saucepan with 1/2 cup (125ml) vegetable stock. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
    2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
    3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown.
    4. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups (310ml) vegetable stock and increase the heat. Continue stirring until the mixture comes to a boil.
    5. Stir the vegetable puree and milk into the saucepan.
    6. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

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