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Creamy asparagus soup

Creamy asparagus soup


This tasty vegetarian soup with British asparagus makes a great midweek lunchtime treat

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1425kj 340kcal
  • Fat
    Med 24%
  • Saturates
    Med 30%
  • Sugar
    Low 9%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 1 tbsp Co-op olive oil, plus extra for drizzling
  • 1 large onion, chopped
  • 1 celery stick, chopped
  • 1 Co-op British leek, chopped
  • 500g Co-op British asparagus, roughly chopped
  • 700ml vegetable stock, made with 1 stock cube
  • 50ml Co-op double cream
  • 4 Co-op British free range eggs
  • 4 slices Co-op Irresistible sourdough bloomer
  • 1 garlic clove, halved


  1. Heat half the oil in a large frying pan over a medium heat
  2. Fry the onion, celery and leek for 4 mins, until soft
  3. Add the asparagus and fry for 2 mins
  4. Pour in the stock and bring to the boil, then simmer for 5 mins
  5. Add the double cream, reserving a little to serve
  6. Remove from the heat, then blitz with a stick blender until smooth
  7. Cover the soup and keep warm while you poach the eggs — two at a time if need be
  8. Meanwhile, rub the sourdough slices on both sides with the cut side of the garlic, then brush with the remaining olive oil
  9. Toast or griddle the bread until golden and crisp
  10. Divide the warm soup between four bowls, then top each one with a poached egg
  11. Season with black pepper, then drizzle over a little extra olive oil and the reserved cream
  12. Serve with the garlic toast on the side for dipping

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