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Green summer soup

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A refreshing and gloriously green summer soup packed with herbs, vegetables and flageolet beans.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 343g serving contains (excludes serving suggestion)
KCal
203
Carbs
13.7g
Fibre
8.2g
Protein
9.5g
Fat
10.7g
Saturates
2.30g
Sugars
4.9g
Salt
0.63g
Portion Fruit & Veg
2
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 avocado, peeled and stone removed
3 tbsp 0% fat Greek-style yogurt
4 slices cucumber, chopped
3 radishes, sliced and chopped
Method
  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.
  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.
  3. Add the spinach and cucumber, bring back to the boil, then remove from the heat.
  4. Allow to cool completely, then chill in the fridge. Just before serving, add the herbs, avocado and yogurt, then lend until smooth.
  5. Place into bowls and garnish with chopped cucumber and radish.
Chefs 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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