Main Meals

Green asparagus broth

20 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Cape Point Cape Town Sauvignon Blanc

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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