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Monday, 26 May 2014

Asparagus Soup

This low carb soup is much healthier than any canned soup you can find. Enjoy the fresh flavours of this recipe, using whatever spices you choose to make it your own.


  • 1 1/2 cups fresh asparagus, ends removed, and chopped into 1-2 inch pieces
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups broth, chicken or vegetable
  • 1 tsp grapeseed oil
  • Salt and pepper to taste
  • Optional seasonings to try: Curry, Paprika, etc. 
  • 2 Tbsp chopped chives
  • Ground black pepper


  1. Heat the grapeseed oil in a pot over medium heat.
  2. Add the onion and garlic with a tablespoon of water, with salt and pepper to taste (or spice of choice). Cook until the onion becomes soft and translucent.
  3. Add the asparagus to the pot and cover with broth.
  4. Cover the pot with a lid and cook on medium heat until the asparagus is soft and tender (approx.10 minutes).
  5. Transfer the soup to a food processor, or using an immersion blender, and process until soup is smooth and creamy.
  6. Pour into soup bowls and sprinkle with ground pepper and chives.

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