Asparagus & Parsley Soup

Ingredients

• 400g asparagus, trimmed and cut into 3cm pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 750ml low-sodium vegetable stock
• 30g fresh parsley, roughly chopped
• Juice of ½ lemon
• Salt and pepper to taste
• 1 tsp olive oil
• Fresh parsley leaves for garnish

Method

1. 1Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
2. 2Add the garlic and cook for another minute until fragrant.
3. 3Add the asparagus pieces (reserving a few tips for garnish) and vegetable stock. Bring to a boil.
4. 4Reduce heat and simmer for 12-15 minutes until the asparagus is very tender.
5. 5Add the fresh parsley and cook for 1 more minute.
6. 6Remove from heat and blend until smooth using an immersion blender or food processor.
7. 7Stir in the lemon juice and season with salt and pepper to taste.
8. 8Steam or blanch the reserved asparagus tips for 2 minutes.
9. 9Serve hot, garnished with asparagus tips and fresh parsley leaves.