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    Spinach & asparagus soup

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    Spinach & asparagus soup

    • Low Fat
    • Vegetarian
    • Gluten Free
    • Total time: 30 minutes

    Serves: 4


    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. 

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