Rapeseed oil for frying
2 spring onions, finely chopped
2 garlic cloves, finely chopped
250g new potatoes
2 celery sticks, diced
500ml vegetable stock
8 asparagus spears (tough ends broken off)
Flaked sea salt and cracked black pepper
Toasted sunflower seeds, to garnish
Heat a little oil in a saucepan, add the spring onions and garlic, and cook until soft. Add the potatoes, celery and vegetable stock. Bring to the boil, then simmer until the potatoes are softened.
Cut the asparagus tips from the stalks, then cut the tips lengthways in half. Chop the stalks. Add all the asparagus to the pan and cook it for 2–3 minutes until almost tender. Add the spinach and cook for 1 minute.
Transfer half of the mixture to a blender or food processor and blitz until smooth. Pour this back into the pan. Add a good pinch each of salt and pepper. Reheat, if necessary, before serving hot, sprinkled with sunflower seeds.
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