Ingredients

• 350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
• 2 shallots sliced
• 2 garlic cloves, crushed
• 3-4 of cups chicken broth (don’t use commercial soup preparations – out the challenge)
•  Salt and pepper, to taste
• (optional and to taste) 1⁄4 teaspoon paprika, pinch of cinnamon.
• Olive oil

Directions

1. Fry the asparagus tips for a few minutes with olive oil to soften.
2. Add the shallots, the asparagus stalks, and garlic, and cook with water for 5-10 mins.
3. Stir through the spinach, pour over the chicken stock, bring to the boil. 
4. Purée with a hand blender.
5. Add salt, pepper, optional condiments. Add hot water to loosen if needed.
6. Drizzle with olive oil. Enjoy!