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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.

Author: herbies
Prep Time: 5m
Cook Time: 15m
Total Time: 20m
Yield: 4 serves 1x
Category: soup
Diet: Vegan
Scale

Ingredients

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

Instructions

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.

Notes

A potato peeler is good for getting thin shavings of raw asparagus.

 

Keywords: soup, asparagus, low fat, vegan,

Print Recipe
Nutritional Information
Serving Size 183g
Calories 100
Sugar 3.5g
Sodium .5g
Fat 4g
Saturated Fat .6g
Carbohydrates 6.6g
Fiber 3.4g
Protein 4.9g

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