Asparagus soup – pregnancy recipe

  • Serves 4

This tasty bowl of super-green goodness packs a big calcium, vitamins and fibre punch

  • 25g butter
  • a little vegetable oil
  • 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
  • 3 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 2 large handfuls spinach
  • 700ml vegetable stock (fresh if possible)
  • olive oil for drizzling (optional)
  • rustic bread like sourdough to serve (optional)


  • Step 1

    Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. 

  • Step 2

    Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright.

  • Step 3

    Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each.

  • Step 4

    Drizzle with olive oil and serve with sourdough bread, if you like.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.

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