- 1 tbsp vegan butter
- 2 cloves garlic, finely chopped
- 1 onion, chopped
- 1 tbsp plain flour
- 340g asparagus
- 250g peas
- pinch cracked black pepper, or to taste
- Salt to taste
Parsnip Crisps
Asparagus and Pea Soup with Parsnip Crisps
- 1 parsnip
- oil for frying
- salt
Method
Soup
- Heat vegan butter in a pan and add the garlic. Cook to soften then stir in the chopped onion.
- Stir and leave to cook for 2 or 3 minutes.
- Stir in flour and roast for a minute or so to lose the rawness.
- Add 500ml of water and stir ensuring there are no lumps.
- Add the asparagus, peas, salt and pepper and bring to the boil
- Leave the pan to simmer until asparagus has cooked (about 15-20 minutes).
- Pour the soup into a blender and blitz until smooth.
- Pour through a strainer and return to the heat for a few minutes, check seasoning then remove from the heat.
Recipe courtesy of www.harighotra.co.uk