Asparagus is in season here in the UK right now and it's absolutely bursting with antioxidants, particularly vitamins A and C and flavonoids, all proven to prevent free radical damage inside and on the skin’s surface too. This Chilled Asparagus Soup recipe is perfect for summer eating, plus it’s quick and easy to make and will leave plenty of leftovers. 

• 2 tablespoons (30ml) olive oil
• 1 small onion
• 3 celery sticks 
• 1 large carrot 
• 2 cloves of crushed garlic
• 4 large bunches of asparagus tips 
• 200ml of vegetable stock 
• Plain Yogurt or crème fraîche for topping - optional ( try Oatley’s version if you are dairy-free)
• Salt and pepper to taste

Roughly chop all the veg and sauté with the garlic in the olive oil using a wide-based pan. Season well and add the vegetable stock. Stir well and simmer for 30 minutes. Remove from the heat and then blend until smooth. Chill at room temperature, stir, and then pop in the fridge to store before serving. Top with the yogurt or crème fraîche and enjoy.