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Spinach & asparagus soup
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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
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.
Typical values per serving:
Gluten free (recipe only, excluding bread to serve).