Tinned asparagus, spinach and parsley soup

Soup for 5 people with home-made croutons

Ingredients for the soup
Ingredients for the soup


  • 50g fresh parsley
  • 265g drained spinach – 1 small tin
  • 244g drained asparagus – 1 small tin
  • 10g fresh ginger
  • 50g onion
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 3 heaps tablespoon dry milk
  • 2 stock cubes


Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.

Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.

Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.

In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.

Add the asparagus, spinach salt and pepper then simmer until the all the water evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.

Tinned vegetables tend to be off colour
Tinned vegetables tend to be off colour

Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.

Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.

Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with the croutons.

Serving suggestion
Serving suggestion

PS: Recipe created as part of a foodbank menu specially made for www.MadeByHortense.com. Find on there more recipes for inexpensive themed eats and meals for the family. The foodbank menu can be found here http://madebyhortense.com/2015/05/31/next-a-foodbank-menu/ 


See the Croutons recipe on the next post.




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