This is a really delicious, simple Whole Food Plant Based soup. Just asparagus and corn.
Ingredients
About 1 kg fresh asparagus
4 or 5 cobs of sweetcorn
Preparation
Snap off the woody ends of the asparagus spears. Set aside and reserve.
Snap off the tender tips of the asparagus spears. Set aside and reserve.
Strip the corn kernels off the cob. Set aside and reserve about 1 cup.
Boil the woody ends of the spears to make a stock. Strain and discard the asparagus ends.
Put the asparagus spears (the middle bit) and the corn kernels into the stock. Top up and cover with water, bring to the boil and simmer until tender. Puree with a hand blender.
Crush the reserved corn kernels and put them with the reserved asparagus tips into the soup. Bring to the boil and simmer until tender.
There you have it. One of the most delicious soups you’ll ever taste.