Asparagus and Courgette Soup

By now you probably will have gathered that I find soup to be a pretty successful and convenient way of getting a good variety of veggies into my family’s tums.  So here we have a great one.  Ridiculously quick and easy, and perfect with a slice or two of baguette. Asparagus and Courgette Soup
Serves 6

Olive oil
1 white onion, diced
1 clove of garlic, crushed
2 sticks of celery, chopped
2 large courgettes, cubed
1 large bundle of asparagus, stalky ends removed then cut into 1″ pieces
2 pints of chicken stock
Salt and pepper
4 nuggets of frozen spinach

In a large pan, heat a glug of olive oil on a medium heat then add the onion, garlic, celery, courgette and asparagus.  When the are starting to brown, pour in the chicken stock and reduce the heat to a steady simmer.

After about 10 minutes the veggies should be all suitably softened so chuck in the spinach nuggets.  When they have defrosted into the goodly batch, blitz with a hand blender until smooth.  Taste and season with salt and pepper.

Serve a big bowlful of this goodness with some bread and cheese for a nutritionally balanced supper.

 

For convenience on a later date, freeze any leftover in individual portions ready to be served as above, or with gnocchi or over pasta.  Great when you are tight on time and not wanting to resort to less nutritional supper options.

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