This soup is a perfect transition from Winter to Spring, using seasonal ingredients.
- 25 g butter
- 1 tab olive oil
- 2 sprigs thyme
- 1 onion chopped
- 2 cloves garlic crushed
- 2 potatoes peeled and chopped
- 2 handfuls baby spinach
- 500 g asparagus stalks chopped, tips reserved (discard the woody ends)
- 1 litre vegetable stock
- pinch salt
- black pepper to taste
- greek yoghurt (optional, to serve)
In a large saucepan melt the butter and oil. Fry the asparagus tips until soften - remove from pan and set aside.
Add onion, thyme, potatoes, asparagus stalks and garlic. Cook for 5 mins or until softened.
Add vegetable stock and bring to the boil, reduce to simmer until potatoes are cooked through.
Stir through spinach until wilted.
Remove from heat and blitz with hand blender. If needed you may need to pass through a strainer to remove fibres from the asparagus
Season to taste with salt and black pepper.
Serve with asparagus tips on type with additional thyme.
Drizzle with olive oil or yoghurt.