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Recipe: Healthy asparagus soup

asparagus soup recipe
22 May 2017
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This asparagus soup recipe by Candida Diet Foods makes a great healthy lunch or starter that is suitable for vegetarians.

For 4 servings

Prep and cook time: 45 min


1tbsp olive oil

1tbsp butter

1 large onion, finely chopped

400 g | 14 oz | 3 1/2 cups green asparagus, woody ends removed, spears chopped

3-4 thyme sprigs

650 ml | 26 fl oz | 3 cups water

120 g| 4 oz | ½ cup unsweetened plain yoghurt

Dill sprigs, to garnish

Sea salt

Freshly ground black pepper

asparagus soup recipe


Heat the olive oil with the butter in a large, heavy-based saucepan set over a medium heat.

Once the butter has stopped foaming, add the onion and a pinch of salt. Sweat for 5-6 minutes until softened.

Add the asparagus spears, thyme sprigs, and water. Stir well, cover, and cook over a slightly reduced heat until the asparagus is tender to the tip of a knife, about 10 minutes; stir from time to time.

Remove 4-5 pieces of asparagus from the saucepan and set aside for a garnish. Fish out the bay leaf and thyme sprigs, discarding them

Pour the contents of the saucepan into a food processor or blender. Puree until smooth, adding a little more water if needed to thin it out to the desired consistency. You can also use an immersion blender to puree the soup if desired.

Pour the soup back into the saucepan and return to a gentle simmer over a medium-low heat. Stir through the yoghurt, making sure no visible streaks are visible.

Ladle into bowls and serve with a garnish of dill as well as the reserved asparagus pieces.

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