Asparagus soup

Asparagus soup

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(51 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


  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 2 garlic cloves, 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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Stell's picture
30th May, 2020
This is so quick to make and very tasty.
30th May, 2019
I added a chopped up leek with the shallots and garlic and threw in a handful of fresh basil just before blitzing it. Served with garlic bread to mop it all up. Amazing healthy summer soup!
20th May, 2018
Made this to use up my asparagus stalks. The tips get scoffed soon as! Used rainbow chard instead of spinach and added a small amount of creme fraiche to use that up. Delicious, easy and versatile recipe.
1st Apr, 2017
Gorgeous soup everyone raved about it at dinner party, really easy to make, lovely silky flavour. Couldn't get my tips to float though!
29th Jan, 2017
I really enjoyed this and it was my first attempt at making soup from scratch. It is a easy recipe, packed with flavour and made good use of the asparagus that was about to go over. I will definitely be making this again. I used frozen spinach and it worked just fine.
16th Jan, 2017
As far as green soups go, this is absolutely delicious. The generous helping of butter used to fry the asparagus is needed as it adds to the creaminess of the soup. The end result is more of a watery consistency than most of the other soup recipes I've followed on BBC Good Food so I added an extra handful of spinach at the end. Although the recipe says it serves four, I divided it into two portions since I've not paired it with bread.
24th Apr, 2016
Made with home grown asparagus and added a tablespoon of crème fraîche to each serving... YUM
14th Oct, 2015
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!
30th May, 2015
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.
18th May, 2015
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.


5th Feb, 2016
How many days can I keep in the fridge for?
goodfoodteam's picture
21st Mar, 2016
This is best eaten on the day it's made for the best colour and flavour.
29th Apr, 2016
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.
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