Waitrose

Spinach & asparagus soup

  • Vegetarian
  • Gluten Free

Ingredients

40g unsalted butter
500g new potatoes, cut into 2cm cubes
6 cloves garlic, crushed
500ml Cooks’ Ingredients Vegetable Stock
230g pack asparagus, cut into 3cm lengths (or 2cm, if thick)
260g bag essential Waitrose Spinach, washed
 

Method

1. Heat the butter in a large saucepan and cook the potatoes for 5 minutes until golden. Stir in the garlic and cook for 1 minute, before adding the vegetable stock and 1 litre water. Bring to the boil and simmer for 12-15 minutes, until the potatoes are tender.

2. Add the asparagus, bring back to the boil and cook for 1 minute more. Stir in the spinach leaves, cover and leave to wilt. Whizz half of the soup in a blender until smooth and then return to the pan. Season to taste then serve with some crusty bread. 

  • Total time: 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 895kJ
213kcals
Fat 9.8g
Saturated Fat 5.8g
Carbohydrate 24.8g
Sugars 3.9g
Protein 6.5g
Salt 0.4g
Fibre 4.5g

Gluten free (recipe only, excluding bread to serve).

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