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Sydney Adventist Hospital
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Cream of Asparagus Soup

2 tablespoons margarine, polyunsaturated
2 medium brown onions, chopped
½ teaspoon ground curry powder
½ cup plain flour
2 cups (500mls) milk
440g asparagus tips, canned
½ small bunch flat-leaf (Italian) parsley, chopped
1 teaspoon vegetable stock powder
1 cup (250ml) water


Melt margarine in large saucepan on medium heat, add onions and curry powder and cook until onion softens.

Add flour and stir into a paste over low heat whilst continuously stirring. Add milk and continue to cook on low heat.

Meanwhile blend aspargus (with juice), using a food processor and strain to remove fibrous strands.

Add the asparagus, water, stock powder and chopped parsley to the pan and mix well and season to taste.

Cook on medium heat for 20 to 30 minutes

Cool slightly and blend mixture until smooth, return to heat for 5 minutes until warm to serve.

Garnish with asparagus tips

Serves 6

Preparation time
: 15 minutes
Cooking time: 40 minutes
Storage suggestions: divide into single serves and store in airtight containers for a maximum of 3 days in the refrigerator or 3 months in the freezer.

*low fat, egg free, nut free and soy free

Nutrition Value (300g serve)

Energy 756kj/180cal
Protein 6.6g

Fat, total

Saturated fat  



Carbohydrates, total




Sodium 415mg
Fibre 4.5g
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