SUPERFOODS
SERVES 2
• Olive oil
• 3 garlic cloves
• 1 onion (around 110g), peeled and roughly chopped
• 500g asparagus
• 1 vegetable stock cube
• Salt and pepper
• 1–2 tbsp lemon juice
Asparagus tastes way better than wheatgrass. And asparagus soup tastes way better than wheatgrass soup. That’s pretty much all you need to know!
Heat a glug of olive oil in a large saucepan over a medium heat.
Peel and crush the garlic and add it to the pan with the chopped onions. Fry for a couple of minutes.
Snap off the woody ends of the asparagus and cut the remaining part into thirds. Add these to the pan and stir for a couple of minutes.
Pour 700ml of boiling water over the stock cube and stir until completely dissolved. Add the stock to the pan and bring up to the boil.
Use a hand blender or food processor to transform the mixture into a deliciously creamy green soup. If the soup is not thick enough, return to the pan and allow it to cook down for a few more minutes over the heat.
Season with salt, pepper and lemon juice and serve with crusty bread.