Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons butter
- 1teaspoons olive oil
- 350grams asparagus, trimmed and chopped into stalks and tips
- 1 large onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 75grams spinach
- 2 3/4 cup vegetable stock, made with 1 stock cube
- 2tablespoons pesto
- 1 pinch cracked black pepper
Nutrition per serving
710kJ / 170Cal
710 Kilojoules or 170 Calories
8% of daily energy intake*
Protein
4.8grams
Fat
14.0grams
Carbs
7.6grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vibrant green soup makes the best of spring asparagus and is extra delicious with a swirl of basil pesto.
Method
Step 1 of 3
Heat half of the butter in a large, deep pan and cook the asparagus tips for 3 minutes. Remove with a slotted spoon and set aside. Add the rest of the butter and cook the onions for 6 minutes until soft.
Step 2 of 3
Add the garlic, asparagus stalks and spinach and cook for 2-3 minutes. Pour over the vegetable stock, bring to the boil, remove from the heat and blitz until smooth with an immersion blender.
Step 3 of 3
Serve in bowls with cracked black pepper and a swirl of pesto on top.
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