This is third of the week’s trio of asparagus recipes. It just uses a handful of ingredients and is surprisingly easy to make. The colour of the soup is vibrant and despite its far-too-healthy glow, the soup is flavourful and delicious. Who would have thought, food that is healthy and tasty!
This soup can be made in advance and frozen in batches for soups as lunch later in the week…or just enjoyed hot as soon as it’s made.
Preparation time: less than 5 minutes
Cooking time: 15 minutes
- 1 bunch of asparagus (approx. 350g woody ends removed)
- 1 onion – finely chopped
- 2 cloves of garlic – finely grated
- 700ml vegetable stock (hot)
- Olive oil
- Creme fraiche (optional)
- 1 packet (100g) of baby spinach leaves pre-washed
- Crusty bread (either baguette or sourdough are good choices)
- Chop off the asparagus tips and add with a little olive oil to a pan and cook over a medium heat for 1 – 2 minutes, then remove and set aside.
- Add the onions, garlic and asparagus stalks with a tablespoon more oil and cook for 5 minutes until softened, but so that the stalks are still vibrant in colour.
- Tip in the spinach leaves and pour over the stock. Cook for another minute or so until the spinach has started to wilt. Season with a pinch of salt and pepper then take off the heat.
- Add your stick blender and blitz until smooth. Pour into bowls and top with the asparagus spears. Drizzle with olive oil and creme fraiche (if using) and serve with crusty bread.