A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Prep:10 mins
Serves 4
25g buttera little vegetable oil350g asparagus spear, stalks chopped, woody ends discarded, tips reserved3 shallots, finely sliced2 garlic cloves, crushed2 large handfuls spinach700ml vegetable stock (fresh if possible)olive oil, for drizzling (optional)rustic bread (preferably sourdough), to serve (optional)
STEP 1Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.STEP 2Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.STEP 3Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
