No-sin asparagus soup
Ingredients
- 1 tbsp low-fat spread
- drizzle of olive oil
- 2 bunches asparagus, chopped, tips set aside
- 1 medium onion, finely chopped
- 2 cloves garlic
- I large white potato, peeled and finely chopped
- 2 big handfuls fresh spinach
- 700ml vegetable stock
- salt and fresh black pepper
- 2 tbsp low fat plain Greek yoghurt
Method
- Heat the butter and oil in a pan, fry the asparagus tips for 2mins to soften a little, then set aside. Add the onion, garlic, trimmed asparagus stalks (not tips) and chopped potato and cook for up to 10 mins to soften. Add the spinach and stock, stir, bring to the boil and whiz smooth with a stick blender. Add more water for consistency if needed. Season and serve with the asparagus tips on top, plus a dollop of Greek yoghurt if you wish.
