Asparagus and Spinach Soup
"This is a lovely light lunch option for my very low carb (keto) readers who follow a meat-free lifestyle. I lean on tasty asparagus to bulk out the flavour and texture of the soup. Asparagus is rich in essential nutrients, as well as being high in dietary fibre. They are particularly high in vitamins A, C, K, and folate. Spinach also features, and not just for a boost of bright colour - it too is nutrient dense. If you aren’t vegan, opt for regular cream in place of the soya alternative used here." - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Toast the flaked almonds in a dry pan over medium high heat. Once golden, remove and lightly crush. Set aside.
Step 2
Snap off and discard the very woody ends of the asparagus (about 3-4cm from the stem end should snap easily when you apply a bit of pressure). Then, use a vegetable peeler to shave the stalks. Set aside some of these ribbons for use later in the garnish. Chop the asparagus pieces into 3cm pieces – and again, set a few of the pretty tips for use later in the garnish.
Step 3
Heat two-thirds of the olive oil in a large, deep saucepan and fry the onions and garlic over medium high heat until completely softened and starting to caramelise, approx. 6-7 minutes. Add the chopped asparagus (apart from a few tips set aside for use later) and all the spinach. Stir regularly to ensure all the spinach wilts. Adding the spinach in two or three handfuls helps to make space in the pan. Pour in the vegetable stock and bring to a simmer. Cover with a lid and reduce the heat to medium. Leave to simmer for 10-15 minutes, removing the lid in the last 2-3 minutes.
Step 4
Meanwhile, heat a drizzle olive oil in small frying pan and fry the tips over medium heat until tender, approx. 1-2 minutes. Season with salt and pepper and set aside to keep warm. Drizzle in a little more oil and flash-fry the reserved ribbons for just a few seconds. Remove, season, and set aside to keep warm.
Step 5
After the soup has simmered, use a hand blender right there in the pan to blitz the mixture to a smooth soup. Add the soya cream alternative and blitz again. Allow the mixture to warm through for a bit, then adjust the seasoning with salt and pepper.
Step 6
Ladle the soup between warm bowls and garnish with the ribbons, asparagus tips, and crushed almonds.
- Ingredients
- Based on 4 servings
-
15g Flaked Almonds 1x Sainsbury's Flaked Almonds, SO Organic 100g -
750g Asparagus Spears 3x Sainsbury's Asparagus Spears 250g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
250ml Soya Single Cream 1x Alpro Soya Long Life Alternative to Single Cream 250ml -
200g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
750g Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
3 Cloves of Garlic, peeled and finely chopped 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g