Meat-Free Mondays: Asparagus Soup
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?