asparagus watercress and apple soup

Apple, watercress and asparagus soup

Baked apple slices add an irresistible crisp crunch

By , 06 April 2017
Apple, watercress and asparagus soup
  • Ready in: 45 mins
  • Serves: 6
  • Price: 60p per serving
Nutritional Info
Each 453g serving contains
  • Energy 1156KJ 276KCAL
    14%
  • Fat low
    3.6g
    5%
  • Saturates low
    0.9g
    5%
  • Sugars low
    9.5g
    11%
  • Salt low
    1.13g
    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 2 Granny Smith apples, pips removed, thinly sliced
  • 1tsp rapeseed oil
  • 1 leek, trimmed and sliced
  • 1 reduced-salt vegetable stock cube
  • 2 potatoes, peeled and roughly chopped
  • 300g Grower’s Selection Asparagus
  • 85g watercress
  • 1tbsp Asda 50% Less Fat Crème Fraîche
  • 6 wholemeal rolls
Method
  • Preheat the oven to 120C/ 100C Fan/Gas ½. Line a baking tray with baking paper. Put the apple slices on the tray and bake for 40 mins or until crisp.

  • Meanwhile, heat the oil 
in a large pan. Add the leeks, cover and sweat for 10 mins until soft. Add the stock cube, potato and 1L water. Simmer for 20 mins until the potato is soft.

  • Add the asparagus and watercress, cook for 4 mins, then blend until smooth.

  • Top with crème fraîche and apple crisps, and serve with wholemeal rolls.