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Three green soup

Ingredients

• Tenderstem® broccoli, 200g, tailed
• Asparagus, 1 bunch (~12 spears?), tailed
• Frozen spinach, 5 pucks
• Potato, 1 large, peeled and cut in half
• Onion, 3 large, roughly chopped
• Garlic, 3 cloves, cut into quarters
• Tomato purée, a squirt
• Harissa, a squirt
• Vegetable stock, 2 litres
• Henderson’s, a shake
• Olive oil
• Butter
• Salt + pepper

Instructions

1. Take a saucepan and boil the potato in lightly salted water. Once done, fish the potato out and set aside to steam dry.
2. Put a good sized cooking pan on a medium-high heat, melt a little butter and flash cook the broccoli and asparagus in batches for a few minutes then set aside. We’re not looking to cook them through, just catch colour and take away some of the rawness (especially if they’ve been in the fridge).
3. Put a good-sized pan on a medium-high heat, add a touch of vegetable oil followed by the onions and cook until they start to turn translucent.
4. Add the garlic then cook for another few minutes.
5. Stir in the tomato purée and harissa then cook for a few more minutes.
6. Add the vegetable stock and Henderson’s.
7. Add the broccoli, asparagus, frozen spinach and potato and stir well!
8. Season with salt and pepper.
9. Bring the pan to the boil then reduce to a gentle simmer and cook for 15 minutes.
10. Blend until smooth.
11. Ladle into a deep bowl and finish with a dollop of green pesto or a chonk of Blue Stilton.