Asparagus soup - pregnancy recipe
A little work
Prep:
Cook:
This tasty bowl of super-green goodness packs a big calcium, vitamins and fibre punch
Skip to ingredients
- 25g Butter
- A little vegetable oil
- 350g Asparagus spearsstalks chopped, woody ends discarded, tips reserved
- 3 Shallotsfinely sliced
- 2 Garlic clovescrushed
- 2 fresh spinach
- 700ml Vegetable stock(fresh if possible)
- Olive oilfor drizzling (optional)
- Sourdough breadto serve (optional)
Method
step 1
Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
step 2
Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright.
step 3
Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each.
step 4
Drizzle with olive oil and serve with sourdough bread, if you like.