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Cream of Asparagus Soup

by Ania Jakutajc-Wojtalik
on 12th July 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A delicious asparagus soup recipe which is really easy to make using simple ingredients. Perfect for a light lunch, or serve with crusty bread for a flavoursome evening meal!


Cream of Asparagus Soup

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Ingredients

  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 shallot
  • 2 garlic cloves, whole
  • 600g asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1l vegetable broth (or filtered water)
  • 100g cream cheese
  • 3 medium potatoes cut into small cubes
  • Sea salt and fresh pepper to taste
Prep Time
Serves
4

Instructions

  1. Pre-heat a large soup pot over a medium heat.  Once hot, add the olive oil, butter and onion to the pot, stir and cook for 2-3 minutes, until soft and translucent

  2. Add the garlic, stir and cook for around 30 seconds

  3. Next, add in the potatoes and asparagus and fry for a couple of minutes , followed by the broth (or water)

  4. Bring the soup to a boil, then turn down the heat to a simmer, and cook for around 10-15 minutes until the vegetables are tender

  5. Add the cream cheese and cook for another 5 min.  Remove the soup from the heat and let it sit for around 10 minutes, until cool

  6. Carefully transfer the soup to your blender, blend on a high speed for 1-2 minutes until smooth and creamy. Taste and add a little salt if required

  7. Return the soup back to the soup pot and bring to a simmer.  Garnish and serve hot with some grilled asparagus, toasted bread or eat just plain!

Ania Jakutajc-Wojtalik

Hi, I’m Ania. I’m the blogger behind Ania’s Vibrant Kitchen where I share easy-to- follow and delicious recipes. I started this blog as my personal cookbook, I wanted a place where I could save and organise my recipes, while still being able to share them with people. Cooking is my biggest passion.
Read more posts by Ania Jakutajc-Wojtalik