Asparagus and Spinach Soup
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- Serves: 4
- Preparation: 10
- Cooking: 30
- Ready: 40
This super-green, super-tasty springtime soup is made using a few simple ingredients that would very likely grow next to each other in a vegetable garden.
- rapeseed oil for frying
- 2 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 250 g new potatoes
- 2 celery sticks, diced
- 500 ml vegetable stock
- 8 asparagus spears (tough ends broken off)
- 250 g spinach
- flaked sea salt and cracked black pepper
- toasted sunflower seeds, to garnish
Heat a little oil in a saucepan, add the spring onions and garlic, and cook until soft. Add the potatoes, celery and vegetable stock. Bring to the boil, and then simmer until the potatoes are softened.
Cut the asparagus tips from the stalks, and then cut the tips lengthways in half. Chop the stalks. Add all the asparagus to the pan and cook it for 2-3 minutes until almost tender. Add the spinach and cook for 1 minute.
Transfer half of the mixture to a blender or food processor and blitz until smooth. Pour this back into the pan. Add a good pinch each of salt and pepper. Reheat, if necessary, before serving hot, sprinkled with sunflower seeds.
Extract taken from Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26), out now
Photography © Issy Croker
“This super-green, super-tasty springtime soup is made using a few simple ingredients that would very likely grow next to each other in a vegetable garden. I add the spinach at the very end, whizzing it up with the asparagus in the hot soup to create a deep shade of green.”
393 calories per serving