Green Summer Soup

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

Cooking Instructions

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.

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.

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

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

Place into bowls and garnish with chopped cucumber and radish.