Asparagus & Pink Peppercorn Soup
Nothing says spring like a lovely green soup, and with new season asparagus and pine-like pink peppercorns, you can’t go wrong. This is a low cal, vegan soup but you could easily add a dash of cream for decadence.
1 tbsp olive oil
1 shallot, diced
1 large white potato, peeled and diced
1 tsp Herbie’s Pink Peppercorns + extra 1 tsp to serve
60ml (1/4 cup) white wine (optional)
500ml vegetable stock
zest of 1/2 lemon
2 bunches asparagus, ends snapped off and stems cut into 3 or 4 lengths (reserve one stem for serving if desired)
75g (1/2 cup) fresh or frozen peas
1/2 tsp salt
Saute oil and shallot for a few minutes until lightly browned then add potato, wine (if using) and 1 tsp pink peppercorns. Stir for one minute then add stock and lemon zest. Simmer for 5 minutes then add asparagus and peas and cook for a further 5 minutes until vegetables are tender but not overcooked.
Blitz in a food processor or with a handheld blender and check for seasoning.
Serve with thinly sliced or shaved raw asparagus stem and remaining teaspoon of lightly crushed pink peppercorns.
A potato peeler is good for getting thin shavings of raw asparagus.
Keywords: soup, asparagus, low fat, vegan,