Important Clinic Update March 22nd 2020 - COVID 19

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Unfortunately, due to the current situation and advice from the British Acupuncture Council I will be postponing all acupuncture and massage appointments and closing the clinic until it is safe for us all to be in person again.

If you have an appointment booked - I'll be in touch with you individually to let you know.

If you would like some support through this time I am now offering online Guided Acupressure Sessions over Zoom. You can find out more and book your call online here

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Asparagus Soup

 

Asparagus Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This soup is a perfect transition from Winter to Spring, using seasonal ingredients.

Course: Soup
Cuisine: Vegetarian
Servings: 4
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)
Instructions
  1. In a large saucepan melt the butter and oil. Fry the asparagus tips until soften - remove from pan and set aside.

  2. Add onion, thyme, potatoes, asparagus stalks and garlic. Cook for 5 mins or until softened.

  3. Add vegetable stock and bring to the boil, reduce to simmer until potatoes are cooked through.

    Stir through spinach until wilted.

  4. Remove from heat and blitz with hand blender. If needed you may need to pass through a strainer to remove fibres from the asparagus

  5. Season to taste with salt and black pepper.

  6. Serve with asparagus tips on type with additional thyme.

    Drizzle with olive oil or yoghurt.