Spring Asparagus Stew

Vegan
Spring Asparagus Stew
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Prep: 10 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g celeryfinely diced (saving any leaves for later)
  • 1 tbsp olive oil
  • 1 white beans (can)drained and rinsed
  • 450 ml vegetable stock
  • 160 g asparagusfinely sliced

For the garlic herb oil

  • 10 g parsley finely chopped
  • 10 g mintfinely chopped
  • 10 g basil finely chopped
  • 1 garlic clovesgrated (large)
  • 3 tbsp olive oil
DinnerLunch

Prep: 10 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g celeryfinely diced (saving any leaves for later)
  • 1 tbsp olive oil
  • 1 white beans (can)drained and rinsed
  • 450 ml vegetable stock
  • 160 g asparagusfinely sliced

For the garlic herb oil

  • 10 g parsley finely chopped
  • 10 g mintfinely chopped
  • 10 g basil finely chopped
  • 1 garlic clovesgrated (large)
  • 3 tbsp olive oil

Heat 1 tbsp olive oil in a deep casserole dish or saucepan. Add the celery and cook for 5 minutes, or until softened.

Add the beans with a pinch of salt and cook for 2-3 minutes more. Add the vegetable stock, bring to a gentle simmer, and cook for 5 minutes.

Meanwhile, put the chopped parsley, mint and basil in a small bowl with the grated garlic and olive oil. Stir to combine, adding a little more olive oil if needed. Set aside.

Add the chopped asparagus to the pan and simmer for 2 minutes, or until a vibrant green and just cooked through.

Serve the stew across two bowls and drizzle the garlic herb oil on top.

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