Green summer soup
prep: 15 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
169
Carbs
8.7g
fiber
4.5g
Protein
11.1g
Fat
9g
Saturates
1.6g
Sugars
5g
Salt
0.35g
Fruit/Veg Portion
3
Ingredients
all 14 types- 2 tsp rapeseed oil
- 250g bunch asparagus, roughly chopped, with woody stalks removed
- 2 cloves garlic, crushed
- 1 bunch spring onions, trimmed and chopped
- 1 400g tin flageolet beans, drained (265g drained weight)
- 1 low-salt vegetable stock cube in 500ml boiling water
- good pinch white pepper
- 200g pack fresh spinach
- 160g cucumber, chopped
- handful (25g) mixed fresh herbs, such as parsley and basil
- 1 x 150g avocado, peeled and stone removed
- 3 tbsp 0% fat Greek-style yogurt
- 4 slices cucumber, chopped
- 3 radishes, sliced and chopped
Directions
5 steps in totalStep 1
Add the oil to a pan, add the asparagus and cook for 3 minutes. Add the garlic and cook for a further 2 minutes, mixing regularly.
Step 2
Add the spring onion, flageolet beans, stock and white pepper and bring to the boil Turn down the heat, cover and simmer gently for 6-8 minutes, until the asparagus is tender.
Step 3
Add the spinach and cucumber, bring back to the boil, then remove from the heat.
Step 4
Allow to cool completely, then chill in the fridge. Just before serving, add the herbs, avocado and yogurt, then lend until smooth.
Step 5
Place into bowls and garnish with chopped cucumber and radish.
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