Chilled Asparagus Soup

November 17, 2016
Lyndall McAlpine

Asparagus is not only delicious, it’s a very good source of fibre, folate, chromium, vitamins A, C, E and K.
This recipe is just a good excuse to show off my homegrown asparagus 😉 Do you know how asparagus grows? … they are so weird as they just grow straight out of the ground!!!!

They grow so fast so we are averaging 3 spears a day – I’m in heaven! Even with homegrown I still can’t resist buying them when they are on special.


I find the best way to store asparagus is to stand them in a little clean water.



I love asparagus for TGIF pickies

Chilled Asparagus Soup   

(serves 2-3)

This soup is so, so healthy but it is very creamy and yummy! I have made this in the Thermomix but you can easily make it in a saucepan.


  • 1 tablspn olive oil
  • 1 small onion
  • 2 stalks celery
  • 2 bunches asparagus, woody ends removed (plus a few more for a chunkier soup)
  • 1 bay leaf
  • 1 teaspn salt
  • ½ teaspoon white pepper
  • 3 cups vegetable or chicken stock (see note)
  • 1 medium avocado
  • 1 tablspn lemon juice


  1. Make the lemon cream first then remove from Thermie.
  2. Add olive oil onion and celery into Thermomix and saute on Veroma until onions and celery are translucent, about 15 minutes.
  3. Add the asparagus, salt, pepper, and bay leaf. Sauté for another 5 minutes.
  4. Add the vegetable stock and bring the soup to a boil. Reduce to a simmer and cook for 10 minutes.
  5. Allow to come to room temperature.
  6. Add the avocado and lemon juice and blend until creamy.
  7. Add cooked and chopped extra asparagus
  8. Chill in the refrigerator for at least one hour before serving.
  9. Garnish with lemon cream and parsley

Lemon Cream Recipe:

  • 1/4  cup raw cashew pieces, soaked for at least 4 hours,
  • 1/8 cup water,
  • 2 tablspns lemon juice,
  • Salt to taste
  1. Rinse the soaked cashews.  Blend all ingredients in theromix or Nutribullet until smooth, scraping down the sides as needed.
  2. spoon into glass container and store in the fridge.

img_4650Note: Chicken stock: Our weekly routine is to buy a (free range) BBQ chook to add to salads etc. I ALWAYS keep the bones and simmer for about an hour to made some yummy bone broth for our weekend chicken soup or, like today, I used it for this soup, it was perfect as the bone broth thickens when cold. More on the wonderful health benefits of Bone Broth >>here<<

[adapted from:]



Very Short Notice…

I am running the 7 Day Healthy Habits Challenge again next Monday. click >>HERE<< for more details

7 day challnge