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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 frying pan on a medium-high heat, melt a little butter and flash fry 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 olive oil followed by the onions and fry until they start to turn translucent.
4. Add the garlic then fry for another few minutes.
5. Stir in the tomato purée and harissa then fry 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.