Fresh and healthy recipe for Asparagus Soup with Spinach and Watercress
1 punnet (150 g) green asparagus
3 T (45 ml) olive oil
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 medium onion, chopped
1 large potato, peeled and cubed 1 cm x 1 cm
4 cups (1 litre) boiling water
2 x 25 g Ina Paarman’s Liquid Vegetable Stock
large handful watercress and spinach mix
Ina Paarman’s Vegetable Spice to taste
sprigs of fresh watercress
Cut the asparagus tips off, about 4 cm long.
Slice the rest of the stems into 1 cm lengths.
Add the olive oil to a medium saucepan and stir-fry the asparagus tips briefly until bright green.
Remove with a slotted spoon and keep on one side. Season lightly with Green Onion Seasoning.
Add the onion, seasoned with Green Onion Seasoning, and potato cubes to the remaining oil and stir-fry until golden and beginning to soften.
Add the boiling water and Liquid Vegetable Stock and cook for a further 10 minutes with lid on. Add the pieces of cut up asparagus stems.
Boil open without a lid for no longer than 8 minutes to preserve the bright green colour. Add spinach and watercress, do not boil again.
By: Ina Paarman