Easy

Courgette and asparagus soup

Name: Courgette and asparagus soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800 g Courgette (diced); 400 g Asparagus (green, tips kept separate); 500 g Potato (peeled and cut into rough chunks); 150 g Leek (white part only, sliced); 750 ml Vegetable stock; 30 ml Extra virgin olive oil; 120 g Plain Greek or high-protein yoghurt (plain, unsweetened); al gusto de Salt; al gusto de Black pepper

A smooth courgette, asparagus and leek soup, thickened with potato and finished with plain yoghurt. Sautéed asparagus tips add a contrasting texture.

15 minprep

25 mincooking

4servings

1.059 kcalwhole recipe

265 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Cream 30 to 60 minutes Mediterranean

Gluten-free and 7 more Indicative dietary requirements

View full classification 29 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

CreamStarter

Meal

LunchDinner

Preparation

SautéingBoiling

Appliances

Frying panBlenderCasserole

Cuisine

Mediterranean

Season

AutumnWinter

Occasion

Batch cookingFreezer-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in fibreLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream · Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Courgette diced 800 g
Asparagus green, tips kept separate 400 g
Potato peeled and cut into rough chunks 500 g
Leek white part only, sliced 150 g
Vegetable stock 750 ml
Extra virgin olive oil 30 ml
Plain Greek or high-protein yoghurt plain, unsweetened 120 g
Salt al gusto
Black pepper al gusto

Shopping list Select and share only what you need

9 ingredients selected

Courgette 800 g
Asparagus 400 g
Potato 500 g
Leek 150 g
Vegetable stock 750 ml
Extra virgin olive oil 30 ml
Plain Greek or high-protein yoghurt 120 g
Salt al gusto
Black pepper al gusto

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Let’s get cooking

Method

Wash the asparagus, remove the woody ends and set the tips aside for the garnish.
Heat two-thirds of the extra virgin olive oil in a saucepan. Soften the leek for 5 minutes without colouring it.
Add the courgette, asparagus stalks and potato. Season with salt and pepper and cook, stirring, for 3 minutes.
Pour in the stock and simmer for 18 minutes, until the potato is tender.
Blend until smooth. Remove from the heat, add the yoghurt and blend briefly again.
Sauté the asparagus tips in the remaining oil for 3 minutes and spoon over the soup.

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Ingredients

Method

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