Asparagus season in the UK doesn’t last long – traditionally beginning 1 May and lasting for seven to eight weeks – and although you can buy it imported throughout the year, it just feels more right to be eating it in spring, when the UK crops are harvested. I received asparagus in my veg box delivery last week and usually I enjoy it simply steamed and served as a side vegetable but, as I was away all weekend, it didn’t get used as soon as I would have liked and as it was starting to go a bit limp, I made soup with it, along with some Swiss Chard that also came in the box.
Soup is such a great way to use up any leftover vegetables in your veg box that you’re not quite sure what to do with – fry some onion and garlic, add some chopped up veg, add some stock, season with salt and pepper, add some herbs and/or spices, blend and that’s it. I haven’t found a combination of vegetables that didn’t go together, and a big batch of soup will provide a week’s worth of lunches and is great served with crusty rolls or bread to dunk into it.
I whipped up this simple vegan soup in less than 15 minutes, making it the perfect seasonal spring soup if you’re in a hurry. I only had enough asparagus to make enough soup for one serving, so just adapt the quantity of ingredients you require for serving or if you want to make a big batch up to freeze for the future. To make a silky smooth soup, a high powered blender is best (I use an Optimum G2.1 blender), otherwise use a hand blender. Fresh herbs are always best but apart from a wilted basil plant on the kitchen windowsill, I didn’t have any to hand, so I looked in my dried herb and spice cupboard and decided to use some dried tarragon but if you’re not a fan of its aniseedy flavour, just leave it out or use another herb of your choice.
Asparagus and Swiss Chard Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Number of servings: 1
Per Serving 207 calories
Fat 14 g
Carbs 19 g
Protein 6 g
- 1 small onion, chopped
- 100g asparagus, woody ends snapped off
- Large handful Swiss Chard
- 1 clove garlic, crushed
- 350ml vegetable stock
- 1 tbsp olive oil
- 1 tsp dried tarragon
- salt and pepper
- Heat the olive oil in a saucepan and fry the onion and garlic for a couple of minutes, until the onion is soft
- Add the asparagus and fry for another couple of minutes
- Add the stock, Swiss Chard and tarragon and season with salt and pepper to taste
- Simmer for 5 minutes, then blend and serve
As it’s asparagus season, this post is being sent off to Simple and in Season, over at Feeding Boys.
More vegetarian asparagus recipes
For other ways to use asparagus, check out these recipes from fellow food bloggers (and another of mine):
Asparagus and Potato Tart by Planet Veggie
Asparagus Tarts with a Pesto Surprise by Tin and Thyme
Herby Giant Cous Cous with Asparagus and Lemon by The Veg Space
Roasted Orange, Asparagus and Quinoa Salad by Recipes from a Pantry
Chargrilled Asparagus and Courgette Salad by The Foodie Couple Blog
Asparagus Quiche by Thinly Spread
Broccoli and Asparagus Pizza by Supper in the Suburbs
Squash and Asparagus Hash with Poached Duck Egg by Celery and Cupcakes
National Vegetarian Week – 16-22 May 2016
By the way, did you know it’s National Vegetarian Week? For more information, visit the National Vegetarian Week website.
Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.