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Asparagus 'Cappuccino' Soup

A creamy vegetarian soup made with sautéed onions, garlic, and asparagus, blended smooth and served with toasted ciabatta.

VegetarianSoupQuickAsparagusStarter

Estimated Nutrition

Per Serving Total
Calories 425.6 kcals 425.6 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 32.4 grams 32.4 grams
Protein 10.2 grams 10.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
ml
Double Cream
GrainsCereals
2
slice
Ciabatta
thin slices, toasted
Liquids
250
ml
Vegetable Stock
hot
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Onion
finely chopped
100
g
Asparagus
chopped

Steps

  • Heat olive oil in a saucepan and fry chopped onion for five minutes until soft.
  • Add garlic and cook for one minute.
  • Stir in chopped asparagus and cook for three minutes until softened.
  • Pour in 250ml vegetable stock, season, boil, then simmer for five minutes.
  • Stir in double cream and blend with a hand blender until smooth.
  • Pour soup into a cup and serve with toasted ciabatta.