Asparagus Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
This was my Granny Ferguson's recipe and a firm family favourite, traditionally now served every Christmas Day. It's gorgeous on its own of as my Granny Ferguson served it with a loaf of lovely wheaten bread.
  • x4 425g tinned/jar asparagus spears (choose best quality)
  • x2 medium red onions finely diced
  • x1 stalk celery finely diced
  • x1 tsp coconut oil
  • x 100ml vegetable stock (x1 organic vegetable stock cube dissolved i n100ml boiling water)
  • x 100ml double cream
  • sea salt and freshly ground black pepper
  1. Heat the coconut oil in a large saucepan
  2. Add the diced onion and celery and fry gently for 4-5mins until the vegetables are cooked and opaque but not browned
  3. Drain the asparagus spears, reserve the asparagus water for use later
  4. Add the spears and continue to cook gently for another 10 minutes.
  5. Add the vegetable stock
  6. Pour the content of your saucepan into a food processor and blend until smooth
  7. Return to your saucepan and add the asparagus water.
  8. Season with sea salt and freshly ground black pepper
  9. Allow to simmer on a low heat for another 10-15 minutes.
  10. Take off the heat stir though the double cream
  11. Serve immediately with a dollop of greek yoghurt/creme fruit and a spear of freshly steamed asparagus
Recipe by HEALTHY-CHEF at