Aug – Asparagus Soup with Poached Egg

Asparagus soup topped with a Poached Egg

What you need:

• 2 tsps ghee or coconut oil
• 1 large white onion, chopped
• 1 large leek, chopped
• 1 medium sized courgette, sliced
• 750g asparagus spears, ends removed
• 3 garlic cloves, finely chopped
• 1 1/2 pts chicken or vegetable stock
• pinch of salt and pepper
• 1 egg (per person)

Serves 4

Per serving:
210 calories
10g fat
16g carbs
14g protein

What you do

• Melt the ghee / oil in a large saucepan over a medium heat.
• Add the onion and sauté for 2-3 minutes, until soft.
• Add the leek and sauté for 2-3 minutes, until soft.
• Add the courgette, asparagus, garlic, stock and salt and pepper.
• Cover and simmer for 20-25 minutes. Add more salt and pepper if required.
• Remove from heat. Gently mash or blend the soup, to desired consistency.
• Bring a small saucepan of water to the boil (around 2 inches deep) and reduce to a simmer.
• Carefully crack one egg (per person) into the water. Poach gently for around 3 minutes.
• Remove from the water with a slotted spoon and allow the excess water to drain from the egg.
• Serve the soup topped with the poached egg.

Store any leftover soup in an airtight container and refrigerate for up to 4 days or freeze on same
day.