Soup of the Week – Asparagus and Spinach


asparagus and spinach soup

Blimey, it’s been a while since I’ve done one of these.

We’re back at the New Year period traditional for nascent and short-lived health regimes. And our house is no exception! So roll on the greens and anti-oxidants and other magical crap which sounds suspiciously like marketing fluff.

Except, I’m kind of bad at this. I like food. Particularly, I like food which tastes nice. So my take on health food has that as an added requirement. I’m not willing to suffer for my health.

So here we have it, a healthy but delicious soup full of green vegetables. It’s probably good for you, too.

Ingredients

  • 300g asparagus
  • 2 large handfuls of spinach
  • 3 cloves of garlic, crushed
  • 750ml vegetable stock
  • 25g butter
  • A small amount of feta, to garnish

Method

  1. Chop the asparagus into three parts, the tip, the stalks, and the woody end section. Discard the third of these
  2. Melt the butter in a large saucepan, and gently fry the asparagus tips for a few minutes until slightly softened. Remove from the pan and set aside.
  3. In the same pan, fry the asparagus stalks, onion and garlic in the remaining butter for 5-10 minutes, until softened. Then add the spinach and the vegetable stock, and bring to the boil.
  4. Blend the soup mixture (you’ll probably have to do this part in batches) until smooth. Season, and serve with the asparagus tips and the feta crumbled over.

The nice thing about this is that it’s fairly cheap to make. So it addresses overindulgence in both food and your wallet. It’s also quick, so makes for an easy lunch or light dinner, preferably with a¬†buttered slice of bread.

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