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Green summer soup

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Green summer soup
A refreshing and gloriously green summer soup packed with herbs, vegetables and flageolet beans.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 340g serving contains (excludes serving suggestion)
KCal
169
Carbs
8.7g
Fibre
4.5g
Protein
11.1g
Fat
9.0g
Saturates
1.6g
Sugars
5.0g
Salt
0.35g
Fruit/Veg Portion
3
Ingredients

Ingredients

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
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Method

Recipe tips
  • Experiment with different herbs, such as mint or coriander. Works best with a combination of complementary herbs.
  • Try using lettuce or watercress in place of spinach.
  • Freezing instructions: Suitable for freezing before adding the herbs, avocado and yogurt. Defrost in the fridge then add the herbs, avocado and yogurt and blend.
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