Low-Carb Lunches – Asparagus Soup

asparagusAsparagus – I’m not 100 percent keen on it as a side vegetable, but when you fry it with onions and garlic, add in stock and double cream, it becomes something else entirely…

Try this for lunch. When I have soup for lunch, I always add two boiled eggs for extra protein. It also makes an unbelievably filling dish. You might struggle to finish it all.

Asparagus Soup

  • Servings: 3
  • Difficulty: easy
  • Print

  • 400g asparagus
  • 2tbsp rapeseed oil
  • 1 medium-sized onion, sliced
  • 1 clove garlic, crushed
  • 1tsp salt
  • Freshly-ground black pepper
  • 600ml water or chicken stock
  • 60ml sour or double cream

Chop the asparagus into one-inch pieces. Fry in a saucepan with the rapeseed oil for five minutes. Add the onion and garlic, cover the pan and cook over a gentle heat for another five minutes.

Add the water or stock, and salt and pepper. Bring to a boil and then turn down to a simmer for ten minutes.

Add the cream or double cream and blend until smooth. Adjust the seasoning to taste.

4-5g net carbs per serving.

Asparagus wee… if you’re someone who gets this (your pee smells really strong after eating asparagus), Asparagus soup is going to give you a bad dose of it. There’s an explanation here about what causes asparagus wee why some people get it and others don’t. 


8 thoughts on “Low-Carb Lunches – Asparagus Soup”

  1. Rick, I’m with you re the cauliflower, especially when you make it with cream and cheese! I love spouts if you chop them up and stir-fry them.


  2. Looking forward to the start of the asparagus season as the Brussels sprout season ends. In a good year it fills the gap until the runner beans, which segue back into the sprouts (and purple sprouting broccoli). IMO best with liver, bacon and a giant mushroom.


  3. Love the idea of liver, bacon, mushrooms and sprouts… One of the stalls at our local farmers’ market does incredible Ayrshire bacon.


  4. Lamb’s liver from the sheep just down the road, plus a giant mushroom, both fried in EVOO, plus bacon from the free range pigs just down the other road. What’s not to like? Sprouts, purple sprouting broccoli, asparagus or runner beans – I’ve been researching this problem for years and all I can say is . . . more research required! Maybe in another couple of decades I’ll have an answer. Asparagus is best the less distance it has to travel from the grower. Soon . . .


  5. Chris, it’s fantastic that you can get such local stuff. I’m a big fan of runner beans. Keep up your research. Maybe you have found the impossible question to answer!


  6. I learned to grow my own beans from my late mother. Would be good if the local GPs could analyse disease incidences between the old folks who mostly eat not unlike me, and the young folks who mostly don’t.

    Liked by 1 person

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