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Kale and asparagus soup

Print Recipe
Course Dinner, Lunch
Keyword soup
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 2
Author Let's Eat Smart


  • 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


  • 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!