Green soup, with a variation for creating ‘stinky pee’

So…Katherine did this lovely illustration for asparagus, and while it isn’t in season for all of us around the world right now, it is one of my favourite vegetables (that wasn’t always the case) so any excuse.  This is a recipe for a really simple, tasty, green soup and I provide a variation with asparagus or roasted celery (stay with me here…it is quite yummy).

One conundrum with asparagus is the ‘stinky pee’ issue…which isn’t stinky for everyone There is conflicting evidence on whether for some people the pee doesn’t actually stink, or some people just can’t smell it.  You could do the experiment at home if you know people that claim they do and don’t have stinky pee, but I am guessing the reason this is still a conundrum is not many people are willing to ‘smell’ other people’s pee.


Asparagus vs Marge Simpson who has the better hair

OK, on that delicious note, and without further ado – get out your greens and make this simple soup!

  • 250g or celery, roughly chopped or the same quantity asparagus, just snapped to remove the woody bit (I imagine this could also work with some Swiss chard or any other substantial green vegetable)
  • 2 potatoes (around 350-400g) – washed and cut into about ¼ to ½ inch cubes – I don’t bother to peel them
  • 1 litre chicken broth (or vegetable broth)
  • 1 brown/yellow onion – sliced (not too thin)
  • a couple handfuls of fresh spinach (well washed)


  • Sour cream
  • Toasted sunflower seeds

Let’s do it – heat up a little olive or other oil in a pan over a medium heat, put your onions in , turn down the heat a little bit, put the lid on and let them slowly cook until they become a light golden colour, which should take 30 to 45 minutes- this is key, you want lovely golden onions to give a foundation of flavour for this simple soup. Check the onions every 10-15 minutes to make sure they aren’t browning. While your onions are cooking put your roughly chopped celery or asparagus with the potatoes in to a roasting dish, toss them with a little bit of olive oil to just coat them and roast for 30 minutes at 200C. Conveniently –when your onions are ready – your asparagus/celery should also be ready to join together. Now- put everything together, add the broth and the spinach and cook just long enough for the spinach to wilt in to the mix.  Then pull out your trusty immersion blender and puree the whole thing in the same pan.  Season to your taste with salt and pepper and serve with a dollop of sour cream and sprinkling of toasted sunflower seeds.  The soup is surprisingly filling- add a slice of nice bread and you have a meal.

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