Creamy Pea and Asparagus Soup

Makes 6 cups


  • cooked pulp of 3 gem squash 
  • 700g (1.5 lbs – 24 oz) asparagus
  • 1 red onion
  • 45ml (3 T) olive oil
  • 10ml (2 t) medium curry powder
  • 2.5ml (½ t) minced chilli (optional)
  • 1 litre (4 cups) chicken or vegetable stock (3 T stock powder)
  • 500g (8 oz) baby frozen peas
  • 125ml (½ cup) plain yoghurt (optional)


  1. Pre-cook the gem squash by boiling them in halves, then remove the pulp. Set aside. Clean and coarsely chop the asparagus. Set aside.
  2. Finely chop the red onion. In a large pot, sauté the onion in the olive oil until softened.
  3. Stir in the curry powder and the minced chilli.
  4. Simmer for a few minutes.
  5. Then add the stock, frozen peas, squash and asparagus.
  6. Simmer covered for about 10 minutes or until the asparagus is just cooked.
  7. Remove from heat and liquidize until smooth.
  8.  Leave to cool for a few minutes before adding the yoghurt.
  9. Serve warm or cold.

© sharon glass 2012  |  For more recipes: