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

Each 340g serving contains (excludes serving suggestion)

KCal

169

Carbs

8.7g

Fibre

4.5g

Protein

11.1g

Fat

9.0g

Saturates

1.6g

Sugars

5.0g

Salt

0.35g

Fruit/Veg Portion

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

Please view Whisk.com privacy policy for more information

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.

Talk to us about diabetes

Green summer soup

Ingredients