Asparagus soup

Asparagus soup

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(23 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal101
  • fat8g
  • saturates4g
  • carbs4g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0.6g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • a little vegetable oil
  • 350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
  • 3 shallot, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic clove, crushed
  • 2 large handfuls spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 700ml vegetable stock (fresh if possible)
  • olive oil, for drizzling (optional)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • rustic bread (preferably sourdough), to serve (optional)


  1. Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.

  2. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.

  3. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

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Comments, questions and tips

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Comments (21)

Kaphoen's picture

Made with home grown asparagus and added a tablespoon of crème fraîche to each serving... YUM

hansmuff's picture

Very good recipe, didn't have much time and didn't know what to do with my asparagus. This took 10 minutes and made a wonderful dish. Thank you!

fairystoryteller's picture

This made a lovely supper with chunks of granary bread. I used a whole bag of baby leaf spinach thinking I would add more stock if I needed to but the consistency was just right. Apart from the extra spinach I stuck to the recipe. My 17 year old daughter said it was the best soup she'd ever tasted and there were clean plates all round so I'll be making this again, especially as it is really healthy.

guywlmorgan's picture

I replaced the spinach and garlic with wild garlic leaves. This worked very well and gave the soup a delicate garlic flavour which complemented the asparagus perfectly. I'm fortunate to know a good place to collect lots of this fantastic seasonal delicacy. I garnished the soup with a few of the wild garlic flowers.

marniemouse's picture

My favourite soup! So flavoursome, I made it for some friends and they wanted the recipe. I love recipes like this that have very few ingredients so easy to just pick up the asparagus and shallots and everything else I always have at home. Thank you!

janerichardson's picture

Not impressed, however I was using up leftovers so had less asparagus and more spinach than the recipe said, otherwise I followed it. Tasted too "virtuous" for me - although good if that's what you're after - it was a lot better after adding a load of (also leftover) stilton!

gingermut's picture

This is GORGEOUS. So easy, cheap to make and surprisingly filling. Perfect for my low carb diet.

hiccymapops's picture

Absolutely gorgeous. Made this last week, I tend to like creamy soups, and my husband isn't too bothered about soups in general, but thought I'd try as we had lots of asparagus given to us by a friend that grows it. It was really, really tasty. Very surprised I didn't miss any cream in it. Will definitely make this again, and have passed the recipe on.
Thank you.

juleshowie's picture

Completely delicious. We made it with chicken stock as we had some in the fridge. Plus we added a little cream and some crispy bacon pieces along with the asparagus tips to garnish it.

harrisgs's picture

Tried this the other day and the soup was beautiful full of flavour, certainly will do this again

yumyums's picture

Easy, really tasty and healthy too - great soup !

Motty's picture

Absolutely delicious. I didn't use the butter, just a slight spray of oil to keep the calories down but it was so tasty.

kjmccarthy1's picture

Delicious. So quick, tasty and healthy

justina87's picture

This soup is amazing!!! My favourite and so quick to make! I made it with mixture of vegetable and chicken stock

gabicraven's picture

I used Bouillon and added a little bit more spinach that I was supposed to and it turned out to be the best soup I have ever had!

nuttylicious's picture

I didn't keep the tips separately but used the whole asparagus minus some woody ends. Didn't have any spinach to add but the soup still turned out wonderfully. Took about 15minutes from start to finish. Wonderful hearty soup.

patsy159's picture

Lovely, quick and packed with healthy greens! nice and filling for a surprising 100 calories and just needed some crusty bread to finish off. went down a treat with my fussy family.

juliebahrain's picture

Healthy, green, quick and easy. Used baby asparagus with leeks and spinach.


Questions (2)

miagomezzz's picture

How many days can I keep in the fridge for?

goodfoodteam's picture

This is best eaten on the day it's made for the best colour and flavour.

Tips (1)

Kaphoen's picture

If you have an abundance of asparagus, this soup freezes really well - just don't add any sour cream or crème fraîche until you're actually going to serve it.