A deliciously creamy asparagus soup for a simple lunch or impressive family meal starter

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • British
    • Vegetarian

    Asparagus Soup

    Recipe Information

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    2 x 170g Packs Asparagus tips

    200g Baby New Potatoes

    1 x Large Onion

    100g Spinach Leaves

    2 x Quixo Vegetable Stock Cubes

    700ml Boiling Water

    15ml The Pantry Lemon Juice

    30g Salted Butter

    ½ tsp Stonemills White Pepper

    Sea Salt

    100ml Reduced Fat Crème Fraîche


    Wash the potatoes – no need to peel – chop them finely.

    Peel the onion, halve and finely chop.

    Chop the asparagus into chunks.

    Melt the butter in a medium size saucepan – add the chopped onions and potatoes and cook on a low heat for 4 to 5 mins – stirring occasionally.

    Add the asparagus, spinach leaves, boiling water and the lemon juice.

    Crumble over the stock cubes and season with the pepper.

    Add a little salt.

    Bring to the boil, cover and simmer for 20 mins till tender.

    Liquidise, add the crème fraîche, warm through and serve.

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