Kale and asparagus soup
Ingredients
- 300 g asparagus
- 200 g kale, roughly chopped
- 2 baby potatoes
- 50 g garden peas
- 1 stock cube
- 1 garlic clove, crushed
- 1/2 onion, finely chopped
- 1 carrot, sliced
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Put the potatoes, onion, carrots, crushed garlic and stock in a large saucepan and bring to the boil, then reduce the heat and simmer for around 15 mins, stirring occasionally.
- Once the veggies start to soften, add the asparagus and peas and simmer for further 10-15mins then add the kale and simmer for additional 5-7 mins. Transfer into a blender and blend until smooth.
- Pour into a bowl and stir in a tablespoon of extra virgin olive oil – this will give the soup a slightly glossy and velvety texture, then sprinkle with toasted pine nuts. Best enjoyed with the last hunk of some crusty bread…Enjoy!
