Name: Asparagus & Pink Peppercorn Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Yield: Serves 4

Category: soup

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

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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.