Garlic and Asparagus Soup

Serves 4

• 2 garlic cloves

• 1/4 of a load of bread (chopped into cubes)

• 2 tsp thyme

• 2 tbsp olive oil

• 25g vegan butter

• 3 shallots (finely diced)

• 2 large handfuls of spinach

• 700ml vegetable stock

• 350g asparagus

• Salt and pepper to serve (optional)

Method

Firstly, heat your butter in a large saucepan until bubbling and add in your asparagus tips for 2 minutes, then set aside.

Whilst this is happening preheat your oven to 190° and line a large baking sheet with parchment paper.

Drizzle your bread cubes in olive oil and then sprinkle the thyme over them generously.

Then spread them on the sheet. Bake for around 17 minutes or until visually golden brown. Your croutons are now ready.

Back to the soup, add your garlic, shallots & asparagus stalks to the large saucepan and cook straight for 6-8 minutes.

Add your spinach as well as your vegetable stock and bring to a boil.

Then with a hand blender, blitz any vegetables included.

Season the soup if needed and scatter your asparagus tips and croutons on top with a drizzle of olive oil to serve!

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