Chilled asparagus summer soup

Chilled asparagus summer soup

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious


  • 2 cloves crushed garlic
  • 2 T butter
  • 6 crisp spring onions, chopped
  • 400 g baby spinach
  • 300 g asparagus, chopped
  • 3 cups vegetable stock
  • Cream

Cooking Instructions

In a saucepan, sauté cloves crushed garlic in butter until softened and fragrant. Add crisp spring onions, chopped, and cook with baby spinach and asparagus, chopped, until softened but still vibrant green in colour.
Add chicken stock and bring to a gentle simmer. Remove from the heat and purée the soup with a hand blender until smooth. Pour into a clean saucepan and heat over a low heat until warm. Serve with a drizzle of cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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