Some soup on the menu today! Asparagus and peas, simmered in vegetable stock and thickened with potatoes. This soup is perfect as a lunch time pick-me-up or would work well as starter.
Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as Mc Cambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two lunch portions or four starter portions.
• 5g / 1 teaspoon of low fat butter spread
• 100g onion. Peeled and chopped
• 200g asparagus. Washed, woody ends removed and roughly chopped
• 100g peas. Fresh or frozen are both fine
• 200g Potatoes. Washed and roughly sliced
• 2 pints of vegetable stock. Made with 2 stock cubes. Low sodium cubes preferably
• 1 teaspoon of thyme. Fresh or dried
• Juice of half a lemon
• A good twist of black pepper and a little salt if needed
• A small bunch of parsley plus a little more for garnish
- Heat a pot over a medium to high heat and add the butter spread. When it's bubbling, add the onion, peas and asparagus. Fry gently for 5-10 minutes until softened, but not coloured.
- Then, add the stock, potatoes and herbs and stir to combine. Bring the mixture to the boil, then reduce the heat and let it simmer for approximately 20 minutes.
- Add the lemon juice and black pepper and taste to check the seasoning and add a little salt if needed.
- Add the parsley, remove from the heat and blitz the mixture with a hand blender.
- Transfer the soup to bowls, garnish with the remaining parsley and serve.