Creamy spring time soup

This is a vegan, yet satisfying soup.


  • 1 tablespoon of garlic rapeseed oil
  • 1 large banana shallot
  • 2 bunches of asparagus
  • 2 large handfuls of spinach
  • 1 large handful of wild garlic
  • 600ml chicken or vegetable stock
  • 1 tablespoon of white miso
  • 200g floury potato, peeled and cut into small cubes or grated
  • You can add fresh herbs, such as chives or mint for added aroma
  • Croutons for service


Remove the woody ends from the asparagus spears, discard and chop the rest in small chunks, reserving 6 spears for decoration
You can serve the tips steamed, fried or raw on top of the soup
Finely chop the shallot and fry in the oil until golden
Add the chopped asparagus spears and fry for 2 minutes
Add the stock, miso and potato and bring to boil, simmer for 5-10 minutes or until the asparagus and potato is cooked
Add the spinach and wild garlic (and any other herbs if using) and stir through the soup
Blend immediately and check for seasoning
Serve decorated with a few twists of black pepper, asparagus and any wild garlic flowers, if you have them
Top with the croutons and drizzle with a little more garlic oil