Asparagus, Leek & Butterbean Soup
A delicious soup that's full of spring flavours, for when spring hasn't got the hang of being warm yet.
For the stock (optional)
- handful leek tops
- all the the woody asparagus ends
- a few parsley stalks
- 1 10x 5 cm piece konbu
- 1 tsp whole peppercorns
- water to cover
- carrot, onion, parsnip & other veggie trimmings if you have them
For the Soup
- 200 g Asparagus 1 bunch/15 stalks
- 200 g Leek finely chopped (1 medium)
- 250 g butterbeans cooked 1 standard tin/ 1 cup cooked
- 4 sprigs thyme 1 tsp
- 120 ml white wine (½ cup)
- 1 tbsp olive oil
- 500 ml vegetable stock make your own, or use good quality boullion powder.
To make the stock
Add all the stock ingredients into a large pot. Cover with water and bring to the boil. Simmer for half an hour-1 hour (depending on how much time you have!)
Drain. *Warning- be sure to drain into another large pot. Not down the sink.
To make the soup
Finely chop the asparagus stalks reserving the asparagus spear tops. Chop the leek finely too.
In a large saucepan gently sautee the leek in the oil.
Add the asparagus stalks, the wine, the butterbeans, the thyme and the stock you made earlier.
Simmer for around 10 mins until all the veggies are soft.
Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed.
Add the asparagus spear tops in, and simmer for another 3 minutes so they are just cooked but still green.
Serve with crusty bread or on it's own, making sure each person has a fair share of the asparagus tops.
Calories: 178kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 514mg | Potassium: 551mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1531IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 4mg