Soup, Starters, Vegan, Vegetarian

Asparagus, Garlic & Lemon Soup

Cooking method:

Ninja Foodi Blender & Soup Maker HB150
  • Prep Time: 10 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 6 people

Asparagus, Garlic & Lemon Soup

This zesty Asparagus, Garlic, and Lemon Soup will awaken your senses and comfort your soul. Made with nutritious and nourishing ingredients that are suitable for those following a Paleo or vegan diet.


Tip: Allergy Advice

This dish contains the following allergens: Dairy


  • 25g butter or coconut oil
  • 6 cloves garlic
  • 3 shallots (peeled and quartered)
  • 750g asparagus spears, woody ends trimmed, 12 tips reserved
  • 450ml hot vegetable stock
  • 1 zest of lemon
  • 1 tbsp plus 1 tsp coconut sugar or agave nectar
  • 1-2 tsp ACV or white wine vinegar
  • 1 Juice of lemon
  • 50ml coconut milk
  • 1 tbsp arrowroot flour dissolved in 1 tbsp cold water
  • Pinch of sea salt
  • Pinch of black pepper

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Add the butter, garlic, and shallots to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ and let the programme run.

  • Step 2

    Add the remaining ingredients except for the reserved asparagus tips, coconut milk, lemon juice, arrowroot flour slurry, sea salt, and pepper. Select SMOOTH SOUP and let the programme run.

  • Step 3

    Once complete add half of the lemon juice and the remaining ingredients, except for the reserved asparagus tips, and blend on LOW for 20 seconds. Taste the soup to see if it needs more lemon juice and add if needed then repeat the blending process.

  • Step 4

    Select COOK, MED, and cook until the mixture begins to bubble and thicken. PULSE a few times before serving.

  • Step 5

    In a hot skillet add a little butter or coconut oil and melt. Add the reserved asparagus tips. Fry for 2-3 minutes before using to top your soup.

  • Step 6

    The soup can be stored in an airtight container in the refrigerator once cooled. Use within 2-3 days.