I could finally smell spring in the air today and decided to go green for lunch – all the way!! This one is packed with fiber and antioxidants as well as vitamins such as folic acid, potassium, iron and vitamin A. Oh, it was scrummy!!
- big bunch of asparagus (about 2 cups)
- 2 cups of broccoli florets
- two handfuls of spinach leaves
- ½ large onion
- 4 garlic cloves
- 1 small green chilli pepper
- 2 tablespoons of single cream
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- Salt, pepper
Clean and cut asparagus and broccoli into smaller chunks. Place in a saucepan and boil until soft, but not overcooked. In the meantime, chop the onion and saute with butter until lightly browned. When the vegetables are done, transfer them into a food processor. Add garlic, spinach and chilli and blend to a smooth pulp. Pour into the saucepan and simmer for 5 minutes on low heat. At this stage I also mixed in some of the veggie cooking water. Add cream, olive oil and seasoning. I am a massive fan of dried, ground peri-peri so I added a pinch of that too! I served it with a few crumbs of goats cheese and spring onions.