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Ingredients |
Preparation |
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400g asparagus, peeled, diced small
100g potatoes, diced small
50g onions, diced small
1 garlic clove, minced
1 Tbsp olive oil
700g water
1 vegetable stock cube
1 – 2 pinches ground black pepper, to taste
50g spreadable cheese
50 – 100g sour cream
3 sprigs fresh parsley, leaves only, chopped
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1. Heat the oil over a medium heat, add onions and garlic and sauté until softened.
2. Add the asparagus, potatoes, 300g water, stock cube and black pepper and bring to a slow boil, leaving to simmer for about 15 minutes until vegetables are soft.
3. Stir in the cheese and sour cream.
4. Simmer for a further 5 minutes.
5. Blend everything in a blender until a smooth consistency is achieved. Add additional water if you prefer a thinner soup.
6. Sprinkle with parsley and serve hot.
Hints/Tips: We don’t add additional water as we enjoy our quick thick and creamy!
Replace sour cream and spreadable cheese with vegan versions. It still tastes great! |
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