Asparagus Soup

Name: Asparagus Soup
Yield: 4
Cuisine: Oats

Our soup-erb Asparagus Soup is a great staple to your freezer – perfect for a speedy spontaneous lunch!

Cooking Time 15 minutes

Skill Level Medium

Serves 4

1 tbsp butter

2 garlic cloves, peeled and thinly sliced

1 leek

Optional: 75ml white wine

1 bunch asparagus, cut into 3 pieces (including the ends)

Handful of spinach

700ml water + 1 tbsp vegetable stock

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add your butter to a medium saucepan on medium heat, allowing it to melt. Add your 2 sliced garlic cloves.
Meanwhile, peel and finely slice your leek, adding to your melted butter. Reduce the heat to medium-low, allowing the leeks to cook for around 3-4 minutes, or until they’ve softened and become stringy.
Pour your white wine into the leeks, followed by your Mornflake Superfast Oats.
Pour in your vegetable stock, stirring well, then add your chopped asparagus spears.
Season with salt and pepper, then turn the heat to medium, covering with a lid. Leave to cook for around 10 minutes, until the asparagus has softened and lost its colour.
Stir through your spinach until wilted, then pour your soup into a blender. Blend until smooth.
Serve with a spoonful of cream cheese or yoghurt, and season to serve.

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12 x 500g pack

Other pack sizes are available