Meat-Free Mondays: Asparagus Soup

December 3, 2012

With the countdown to Christmas on, now is the time to savour low-fat, healthy dishes. This easy asparagus soup is equally delicious chilled or warm – and at only 200 calories a bowl, it’s the perfect recipe to keep the weight off.


2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon ground ginger

Zest and juice of 1 lemon, divided

2 medium potatoes, peeled and chopped into 2cm dice

3 cups vegetable stock

1 cup low-fat milk or light coconut milk

1 bunch asparagus, chopped into 2cm dice

1/4 cup low-fat Greek yoghurt

1/4 cup finely chopped chives


1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes.

2. Stir in stock, milk or coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

Puree the soup with an immersion blender or a food processor until smooth. Season to taste.

4. Whisk in yoghurt, lemon juice and chives. Serve chilled or warm.

What’s your favourite summer soup?

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