zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spinach & asparagus soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spinach & asparagus soup

    • Vegetarian
    • Gluten Free
    • Total time: 30 minutes

    Serves: 4

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary