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Creamy asparagus soup

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A tasty dairy-free version using soya milk.
Serves
2
Prep
10 minutes
Cook
15 minutes
Each 292g serving contains (excludes serving suggestion)
KCal
151
Carbs
14.00g
Fibre
3.10g
Protein
20.70g
Fat
8.20g
Saturates
3.30g
Sugars
9.80g
Salt
0.90g
Portion Fruit & Veg
1
Ingredients
Ingredients
15g dairy-free spread
1 small onion, finely chopped
125g asparagus, chopped
25g plain flour
450ml vegetable stock
150ml soya milk
freshly ground black pepper
Method
  1. Heat the spread in a medium pan, add the onion and asparagus and fry for 2–3 minutes until everything begins to soften.
  2. Add the flour and cook for a further minute.
  3. Gradually, stir in the stock, bring to the boil and simmer for 10 minutes until the asparagus is cooked through, and reserve a couple of asparagus spears for serving.
  4. Add the milk, bring to almost boiling point, then place in a blender or food processor and blend until smooth.
  5. Season with plenty of black pepper and top with the asparagus spears. Serve with crusty bread or toast.
Chefs tips
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