For 4 servings

Prep and cook time: 45 min

Difficulty: Easy

Can be frozen


1 tbsp olive oil

1 tbsp butter

1 large onion, finely chopped

400 g | 14 oz | 3 1/2 cups green asparagus, woody ends removed, spears chopped

3 - 4 thyme sprigs

750 ml | 26 fl oz | 3 cups water

120 g | 4 oz | 1/2 cup unsweetened plain yoghurt

dill sprigs, to garnish

sea salt

freshly ground black pepper


1 Heat the olive oil with the butter in a large, heavy-based saucepan set over a medium heat.

2 Once the butter has stopped foaming, add the onion and a pinch of salt. Sweat for 5-6 minutes until softened.

3 Add the asparagus spears, thyme sprigs, and water. Stir well, cover, and cook over a slightly reduced heat until the asparagus is tender to the tip of a knife, about 10 minutes; stir from time to time.

4 Remove 4-5 pieces of asparagus from the saucepan and set aside for a garnish. Fish out the bay leaf and thyme sprigs, discarding them.

5 Pour the contents of the saucepan into a food processor or blender. Puree until smooth, adding a little more water if needed to thin it out to the desired consistency.

6 Pour the soup back into the saucepan and return to a gentle simmer over a medium-low heat. Stir through the yoghurt, making sure no visible streaks are visible.

7 Ladle into bowls and serve with a garnish of dill as well as the reserved asparagus pieces.


In step 5, you can also use an immersion blender to puree the soup if desired.