A healthy, yummy, easy and quick soup.
- 25g butter (use oil for a vegan option)
- 3 spring onions, diced
- 2 cloves garlic, crushed
- asparagus spears
- 2 handfuls of baby spinach leaves
- 750ml vegetable stock
- coconut milk (optional)
Cut the tips off the asparagus and fry in the butter for 3-5 minutes. Set a few spears to the side to decorate the soup later. Meanwhile roughly chop the remaining spears and discard the ends. Remove the spears from the pan leaving the butter and set them aside. Add the garlic and shallots to the pan. Once browned add the asparagus spears. Fry for around 5 minutes. Add the spinach leaves and stock. Cook for 10-15 minutes then leave to cool a little. Blend smooth. Add coconut cream if you want a creamier soup or serve as is with some spears on top.