Ingredients

Method

• 2 cups Woolworths organic liquid vegetable stock
• 150 g asparagus spears, roughly chopped
• 15 g Italian parsley
• Sea salt and white pepper, to taste
• 1 T olive oil
• 1 garlic clove, finely chopped
• 200 g cauliflower rice
• 1 lemon, juiced
• 250 g PlantLove(TM) spinach and kale noodles
• 80 g mangetout, blanched and roughly chopped

Method

Ingredients

Bring the stock to a boil in a small saucepan. Add the asparagus and simmer for 3 minutes. Add the parsley and remove from the heat. Blend until smooth and season to taste.

Strain the broth through a clean dishcloth or muslin cloth.

Heat the olive oil in a pan over a medium to high heat. Add the garlic and cauliflower rice and fry until cooked through. Squeeze over a little lemon juice and season to taste.

Place the noodles into a warm bowl and top with the fried cauli rice and blanched mangetout. Pour over
the green asparagus broth.

Cook's note: Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

Discover more brothy recipes here.