- 23 March 2018 < Back to gossip

Sweetcorn and Asparagus Soup

A steaming bowl of soup is my perfect lunch and this recipe is one of my faves. It’s quick to make, and ideal for taking to work for lunch at your desk. Just pack the garnishes in a separate box and add them when you’re ready. And if you use veg stock and leave out the chicken, this makes a good vegetarian or vegan dish. Just check that your soy sauce is vegan-friendly – most are.

225 calories per serving • Prep: 10 minutes • Cooking: 20 minutes

 Serves 4

500g sweetcorn (frozen is fine)

200g asparagus tips, sliced lengthways

bunch of spring onions, cut into rounds

30g fresh root ginger, finely chopped

1 litre hot chicken or vegetable stock

2 tbsp light soy sauce

 To garnish

200g cooked chicken, shredded (optional)

small bunch of mint, leaves only

1 tsp sesame oil

lime wedges


1. Put about one-third of the sweetcorn in a food processor and give it a quick blitz to break it up. You don’t want it to be smooth, but just broken down enough to give texture to the soup and thicken it slightly. Tip it into a saucepan, then add the rest of the sweetcorn with half the spring onions and the root ginger.


2.  Pour over the hot stock and add the soy sauce. Bring the soup to the boil, then turn the heat down and leave it to simmer for 10 minutes to allow the flavours to combine. Taste for seasoning and add salt and pepper.


3.  Add the asparagus tips and simmer for another 2–3 minutes. Add the cooked chicken, if using, and the rest of the spring onions. Serve garnished with the mint leaves, the sesame oil and some lime wedges for squeezing over the soup.