We love making soups throughout every season. They are perfect for using up leftovers and for cramming your body with lots of veggie vitamins & minerals and healthy goodness.
This velvety soup uses our beloved queen of British seasonal food and one of my favourite ever veggies- spring asparagus, paired with delicious decadent creamy Stilton Blue cheese.
Ingredients
one generous bunch of Spring asparagus
quite a bit of Stilton Blue
two red onions
two garlic cloves
from a small bunch, basil stems and leaves
one vegetable stock melt
some parmesan shavings to serve
torn wholemeal bread to serve
Method
Fry the onions, followed by the crushed garlic in olive oil on a gentle heat until soft. Next add the basil stems and the asparagus sliced into roughly inch lengths. Continue to fry until the asparagus is tender. Mix the vegetable stock melt with around 600-750ml boiling water and add to the pan. Finally chop and add the basil leaves. When everything is soft, Blitz the ingredients together with a stick blender until the texture is smooth. Crumble the blue cheese and add to the soup and continue to blend until the Stilton is fully mixed, creating a creamy and silky texture. Sprinkle with flakes of parmesan and serve with pieces of wholemeal bread.
This Spring soup is detoxing and delicious and as explored in Jolene Hart’s Eat Pretty it features many beauty foods that encourage you to look and feel your best. Asparagus itself is a powerful source of folate, an important B vitamin which aids in cell repair. Basil also protects us at a cellular level, shielding from oxidative damage which drains our energy. And of course garlic is well-known for its anti-inflammatory properties.
Healthy and luxurious, this soup will promote a natural glow as we move through late Spring towards those longer sunnier days. Ex
Seasonal 365 