Name: Green summer soup
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 250g bunch asparagus, roughly chopped, with woody stalks removed; 2 cloves garlic, crushed; 1 bunch spring onions, trimmed and chopped; 1 400g tin flageolet beans, drained (265g drained weight); 1 low-salt vegetable stock cube in 500ml boiling water; good pinch white pepper; 200g pack fresh spinach; 160g cucumber, chopped; handful (25g) mixed fresh herbs, such as parsley and basil; 1 x 150g avocado, peeled and stone removed; 3 tbsp 0% fat Greek-style yogurt; 4 slices cucumber, chopped; 3 radishes, sliced and chopped

A refreshing and gloriously green summer soup packed with herbs, vegetables and flageolet beans.

Serves

Prep

15 minutes

Cook

20 minutes

Nutritional Information:

Each 340g serving contains (excludes serving suggestion)

KCal: 169
Carbs: 8.7g
Fibre: 4.5g
Protein: 11.1g
Fat: 9.0g
(Low)
Saturates: 1.6g
(Low)
Sugars: 5.0g
(Low)
Salt: 0.35g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
250g bunch asparagus, roughly chopped, with woody stalks removed
2 cloves garlic, crushed
1 bunch spring onions, trimmed and chopped
1 400g tin flageolet beans, drained (265g drained weight)
1 low-salt vegetable stock cube in 500ml boiling water
good pinch white pepper
200g pack fresh spinach
160g cucumber, chopped
handful (25g) mixed fresh herbs, such as parsley and basil
1 x 150g avocado, peeled and stone removed
3 tbsp 0% fat Greek-style yogurt
4 slices cucumber, chopped
3 radishes, sliced and chopped

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Method

Step 1

Add the oil to a pan, add the asparagus and cook for 3 minutes. Add the garlic and cook for a further 2 minutes, mixing regularly.

Step 2

Add the spring onion, flageolet beans, stock and white pepper and bring to the boil Turn down the heat, cover and simmer gently for 6-8 minutes, until the asparagus is tender.

Step 3

Add the spinach and cucumber, bring back to the boil, then remove from the heat.

Step 4

Allow to cool completely, then chill in the fridge. Just before serving, add the herbs, avocado and yogurt, then lend until smooth.

Step 5

Place into bowls and garnish with chopped cucumber and radish.

Recipe tips

Experiment with different herbs, such as mint or coriander. Works best with a combination of complementary herbs.
Try using lettuce or watercress in place of spinach.
Freezing instructions: Suitable for freezing before adding the herbs, avocado and yogurt. Defrost in the fridge then add the herbs, avocado and yogurt and blend.