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Asparagus and Potato Soup

Indulge in this Syn Free Asparagus and Potato Soup recipe. Bursting with vibrant flavours and brimming with health benefits, this Slimming World-friendly soup is the perfect addition to your balanced meal plan. Made with fresh asparagus, tender potatoes, and a touch of milk, this creamy delight is a comforting way to warm up those fast approaching winter lunch times. Whether you're on the Slimming World plan or simply craving a wholesome bowl of soup, our recipe promises to satisfy your taste buds while keeping you on track. 
Nutritional Information
Slimming World: Syn Free [Allow ¼ Portion of Healthy Extra A per portion]
Weight Watchers : Coming Soon
Calories: 171 Per Serving
Course Appetizer, Lunch, Main Course, Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 500g Fresh Asparagus [Trimmed and chopped into 2-inch pieces]
  • 400g Potatoes [Peeled, Diced]
  • 1 Onion [Diced]
  • 2 Garlic Cloves [Crushed]
  • 1 Litre Vegetable Stock
  • 200ml Whole Milk
  • Salt and Pepper to taste
  • Low Calorie Cooking Spray

Instructions

  • Prepare the Asparagus: Wash the asparagus thoroughly and trim off the tough ends. Cut the asparagus into 2-inch pieces, discarding any woody parts.
  • Sauté the Onion and Garlic: Heat a large soup pot or pan over a medium heat and spray it with low-calorie cooking spray. Add the onion and garlic and sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
  • Add Potatoes and Asparagus: Add the diced potatoes and asparagus to the pot and stir well with the onions and garlic.
  • Pour in the Stock: Pour in the vegetable stock, ensuring that the potatoes and asparagus are submerged. Bring the mixture to a boil.
  • Simmer: Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the potatoes and asparagus are tender.
  • Blend: Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a blender, but be sure to let it cool slightly before blending to avoid splattering.
  • Add Milk: Return the blended soup to the pot, and stir in the skimmed milk. Cook for an additional 5 minutes over low heat, stirring frequently.
  • Season: Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
  • Serve: Ladle the hot soup into bowls. Garnish with chopped fresh chives if desired.