Asparagus Soup

A light asparagus soup, the fragrance enhanced with ginger and lime. Suitable for Diabetic, Dairy Free, Gluten Free, Paleo, and Vegan diets.

This soup is a simple combination of ingredients. The result is optimised when your asparagus is full of flavour; you can not judge this visually, however, so my recommendation is always to try to buy fresh asparagus in season, ie in the UK mid- to late-spring.

The coconut milk added immediately before serving will make for a creamy texture. Use more than the recipe proposes if you wish; but note that the asparagus flavour will not be as pronounced and that the soup will be rich and high in fat.

Diets for which Asparagus Soup is suitable:

Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 10 mins | Cook: 20 mins | Serves: 4 (as a starter)

1 medium onion
1 tablespoons oil
1 lime, zested
1 tablespoons finely chopped ginger.
500 gm (1 lb) asparagus (weigh after trimming the stalk)*
1/2 teaspoon black pepper
1/2 tsp salt
500 ml (2 cups) vegetable stock**
2 tbsp coconut milk***
2 teaspoon fresh lemon juice
2 tsp tamari (optional, Gluten Free where necessary)
chives (optional)


HEAT oil in a heavy based saucepan to a medium temperature.
CUT finely the onion and fry for 5-10 minutes, stirring to ensure it does not colour.
ADD the ginger and lime zest and cook for 2 minutes.
CUT the asparagus into short lengths and add to the pan, cooking for a further 5 minutes.
ADD salt and pepper and enough stock to cover the asparagus.
INCREASE the heat, bring the stock to a gentle simmer, and cook for 10 minutes. (Check that it has softened. Do not over-cook as you will loose the vibrant green colour.)
BLEND the asparagus; a hand device is adequate.
RETURN to the heat before you serve but do not boil.
REMOVE from the heat and add coconut milk and lemon juice to taste. (Add more salt or lemon juice as necessary. You can add more coconut milk; however, this will make the soup very rich and high in fat. Tamari is a tasty addition, although the colour of the soup will not be as vibrant.)
TOP with chopped chives and serve.


– A tasty starter or light meal with bread. (Choose appropriate bread for diets).


* Remove the stringy lower stalk. (To ensure you remove all the woody end, bend the asparagus at the lower end – it will naturally snap off – and retain the top of the spear. These ends, although not useful in this soup, can be added when making a vegetable stock.)
** Replace vegetable stock with chicken stock (not Vegetarian or Vegan and ensure appropriate for Fodmap and Gluten Free diets).
*** Add the coconut milk and lemon after you have reheated the soup.

Other starter recipes for Spring:

Sweet Potato Rosti
Pea Guacamole
Soft Cheese and Tofu

Leave a Reply