Creamy Asparagus Soup
Updated: Sep 22
Asparagus is in season so make the most of it! This creamy, gluten-free, low carb Asparagus soup is quick and easy to make.
1 small Broccoli
1 small Cauliflower
4 tablespoons Creme Fraiche or Philadelphia Cheese
1 tablespoon Strong Cheddar Cheese
1/2 teaspoon Dijon Mustard
Pinch Smoked Paprika
Cut off the asparagus tips and set aside. Roughly chop the onion, asparagus stems, leek and celery.
Heat the oil in a saucepan. Sauté the onion until it is soft but not coloured. Add the leek and celery and continue to cook, over a medium heat for approx. 10 minutes.
Add the asparagus stalks and the stock. Place a lid on the saucepan and simmer for 25 minutes. Add the asparagus tips and simmer very gently for further 3 minutes.
Remove from the heat and season with sea salt & freshly ground black pepper. Blend the mixture, using a hand blender or liquidiser. Serve in warm bowls. Enjoy!
If you wish to have chunky asparagus tips in the soup, blend the soup and then add the tips. Simmer very gently for 3 minutes and serve.