"Everyone loves soup, this is a gorgeous seasonal soup with a fantastic colour and very good for you, it's also great to make in advance and to eat on the go."
Asparagus and spinach soup topped with chive coconut cream
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15- 20 minutes
You'll need
12 stems of asparagus stems removed and finely chopped
1 tsp olive oil
50g of unsalted vegan butter
1 medium white onion diced
1 clove of garlic crushed
800ml of vegetable stock
100g of spinach
4 tbsp coconut cream (1 tbsp per soup portion)
2 tbsp of freshly chopped chives
What to do
Prepare the asparagus by removing the hard stems (keep four of the asparagus heads for garnishing the soup) then finely chop the rest.
Place a saucepan on the heat, add a little olive oil and the butter, then add the diced onion and garlic sweat for 5 minutes on a low heat.
Now add the chopped asparagus and continue to sweat for another couple of minutes, add the vegetable stock bring to the boil and simmer for 20 minutes. Add your spinach to the soup and simmer for 2 minutes then remove from the heat and put into a blender and blitz in batches.
Once blended, put the soup through a sieve to remove any lumps, mix your coconut cream with the chopped chives and a touch of salt and pepper to taste.
To serve pour your hot soup into the bowl, place a spoonful of the chive coconut cream on top of the soup and the asparagus head on top.
www.british-asparagus.co.uk