Asparagus 'Cappuccino' Soup

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

Vegetarian Soup Quick Asparagus Starter

Estimated Nutrition

Calories

425.6

kcal / serving

425.6 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

32.4g

per serving

32.4 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

GrainsCereals

slice

Ciabatta

thin slices, toasted

Liquids

250

Vegetable Stock

hot

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

100

Asparagus

chopped

Method

Pour soup into a cup and serve with toasted ciabatta.

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.