Everywhere in the world we're coming into either Spring or Autumn. Both perfect seasons for light and tasty vegetable soups. Asparagus is either just coming into season or just going out of season wherever you are, and that means it's quite likely to be bagged up and reduced at your local greengrocer. I was lucky enough to pick up 5 bunches of asparagus reduced to a couple of bucks at my local supermarket the other day, which allowed me to indulge in a favourite dish - asparagus soup.
This soup is as easy and simply as you can imagine, it's just 5 ingredients. In fact, as I'm sure you'll notice, the number 5 is a bit of a theme with this soup!
3 tbsp non dairy margarine
5 bunches asparagus, woody ends removed
5 cloves of garlic, peeled and chopped
5 potatoes, peeled and chopped
5 cups vegetable stock
1. Break the asparagus up into 3-4 cm lengths.
2. Melt the margarine in a large soup pot. Add the asparagus and cook over a low heat for 5 minutes. The asparagus should go brighter green and start to smell fragrant.
3. Add the garlic and potato and vegetable stock. Bring to a simmer and simmer, covered, for 20 minutes.
4. Purée in a blender and return to the pan. Season to taste with salt and pepper. Heat through and serve.
Serves 4, ideal with some crusty bread or some croutons.