Asparagus soup



  • 3 x 100g (11 oz) packs of asparagus tips
  • 200g (7 oz) baby new potatoes
  • 1 bunch spring onions
  • 2 vegetable stock cubes
  • 700ml (1¼ pint) boiling water
  • 15ml (0.5 fl oz) lemon juice
  • 30g salted butter
  • ½ tsp white pepper
  • Sea salt
  • 100ml (4 oz) reduced fat Crème Fraîche


  1. Wash the potatoes (no need to peel) and chop finely.
  2. Wash, trim and chop the spring onions into small slices.
  3. Chop the asparagus into chunks.
  4. Melt the butter in a medium size saucepan, then add the chopped spring onions and potatoes and cook on a low light for 4-5 minutes, stirring occasionally.
  5. Add the asparagus, boiling water and the lemon juice.
  6. Crumble over the stock cubes and season with the pepper and a little salt.
  7. Bring to the boil, cover and simmer for 20 minutes until tender.
  8. Liquidise, add the crème fraîche, warm through and serve.


Time: 8 mins
Serves: 4
Nutrition: n/a


Hearty, healthy and delicious soup. Great for lunch!


  • Recipe courtesy of Aldi
  • For more delicious recipes see Yours Magazine, out every fortnight on a Tuesday