Ingredients:
- Asparagus chopped (keep the spear tops seperate)
- Sweet Potato peeled and chopped
- Onion (half) chopped
Method:
- Chop the onions and add to saucepan with oil cook until soft
- Chop asparagus save the spear tops add rest to pan
- Allow to soften a bit
- Add chopped sweet potato
- Cover with vegetable stock
- Bring to the boil with spears sat above in metal sieve so they steam
- Once the sweet potato is soft blend the soup
- Serve into bowls add the steamed spears
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