Spring’s not over yet, so indulge in this light, healthy asparagus and pea soup recipe, delicious with a side of wholemeal flatbreads. Can’t imagine soup this time of year? It’s equally tasty chilled. Serves 4-5.
Ingredients
2tbsp olive oil
350g asparagus spears
2 onions
2 cloves garlic
750ml water
65g peas
2 large sticks celery
1tbsp vegetable stock powder
1tbsp dried mixed herbs
Salt and a generous amount of pepper, to season
Method
Firstly, chop your asparagus into fifths and finely slice your onions. Then, add them into a large pan on a medium-high heat with the 2tbsp olive oil. Fry for 4-5 minutes, stirring to avoid burning.
Then, slice your garlic cloves and chop your celery, and add them into the pan to fry for another 2-3 minutes.
When the onions are golden/translucent, add in the peas, water, vegetable stock, mixed herbs and salt and pepper. Reduce to a medium heat, and allow to bubble and cook for about 10 minutes.
When this is done, remove from the heat (cooling if necessary), and blend before serving – add any extra seasoning if necessary, to suit you. To decorate, you can top the soup with some grilled asparagus, a drizzle of extra virgin olive oil and some pepper to finish.
