Green Goddess Soup

asparagus and pea soup

A warming, comforting, cheesy soup thats dairy free and delicious. Today I woke up to a horrible day, big grey clouds and lots of rain, winter is definitely on its way, and that calls for one thing a bowl of piping hot soup!

This soup uses so few ingredients and takes about 15 minutes to make…quicker than going to the shop and buying a tub of soup! While there are loads of ‘healthy’ and organic soups you can buy at the supermarket, nothing beats a homemade batch. You know exactly whats gone into it, nothing nasty. If you look at the label on some of the soups you buy, while they may seem to be healthy they all contain ingredients most of you would never have in your kitchen cupboards (emulsifier,  preservative) as well as sugar and oils. I find it really difficult to find soups that are dairy free, and having an allergy to garlic, there are almost no pre made soups i have found that don’t contain garlic.

Ingredients:

1 white onion
2 tbsp coconut oil
1 large bunch of asparagus
2 cups of frozen peas
3 cups of vegetable stock (I used Bouillon)
4 or 5 thumb sized chunks of hard goats cheese
a thumb sized piece of ginger peeled and roughly chopped
a handful of basil

Topping suggestions: spoonful of coconut yoghurt / toasted pine nuts / grated goats cheese

What to do…

Wash the asparagus spears and snap off the hard woody ends – they should naturally break a couple of inches from the bottom, throw away the woody ends.

Put a large saucepan or high sided frying pan on a high heat. Roughly chop the onion and add to the hot pan with 2 tablespoons of coconut oil. Fry the onion until soft. Add the asparagus spears to the pan and gently fry for a couple of minutes, then add the frozen peas and continue to fry for an additional minute.

Put 2 tsp of the stock powder in 3 cups of boiling water (or follow the instructions on the packet of whichever stock you choose to use). Add all of the stock to the pan and make sure all the ingredients are covered.

Bring to the boil, add the chunks of cheese and reduce to a simmer for 5 minutes.

Remove from the heat and allow to cool slightly before adding to your blender with the basil and ginger. Reserve a couple of asparagus spears for the topping. Blend on high for a few minutes until smooth. at this point you can add more water to get a consistancy you want, I quite like my soup thick but its personal preference.

Return your soup to the pan and bring to boil again. Now it is ready to serve. Divide between bowls or mugs sprinkle with salt and pepper then add your toppings. I like to add a few asparagus heads to each bowl with some freshly grated goats cheese and a dollop of coconut yoghurt to make it extra creamy. But feel free to add whatever you like, toasted nuts work well too.

Enjoy

tbc x

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