Yesterday, I made this gorgeous tasty, nourishing, healthy curried spring onion & green asparagus soup! Ooh yes! 🙂 This velvety smooth soup is Vegan + Gluten-Free & not to mention, very delicious too! It is great for a dinner party! 🙂
Recipe: For 1450 ml silky smooth soup
5 fat spring onions, cleaned, white & green parts kept, cut up into smaller rings
4 fat cloves of garlic, peeled & finely cut up
2 teaspoons of hot curry powder
1200 ml of a good vegan gluten-free hot stock
10 grins of finely milled black pepper
some Maldon sea salt: about 1/4 teaspoon.
650 gr thicker green asparagus, weighted when unpeeled, rough ends cut off, I peeled my green asparagus. Each peeled asparagus cut up into chunks.
110 gr thin green asparagus, unpeeled, 7 spears kept apart
11 to 15 home-grown fresh peas or frozen ones
1/2 smaller sweet potato, peeled & cut up into chunks
a fruity extra virgin olive oil ( evoo )
1. Keep 7 thin green asparagus spears apart & keep your fresh peas apart too. Cook them together until just cooked through. My thicker peas took me 3 minutes. Drain well. Keep warm.
2. In a larger cooking pot, heat up a few drizzles of evoo. When hot, add chopped garlic & spring onions. Add 1/4 teaspoon of sea salt & about 11 grins of black pepper. Stir often & let it fry for about 3 minutes or so. Now, add chopped green asparagus & the thinner ones too. Add 2 teaspoons of hot curry powder & stir often. Let it fry for about 3 to 5 minutes. Add chopped sweet potato. Stir everything round into the pot & add 1200 ml of vegan gluten-free hot stock. Bring to the boil & let it boil until your sweet potato chunks are cooked through. It took me 10 minutes. Check the seasoning.
3. Serve instantly. Laddle your smooth soup into lovely white soup bowls & top with 3 to 4 thinner cooked green asparagus. Scatter your cooked peas in between them, like picture above! Enjoy!!!! 🙂
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