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+ servings

Asian-style kale and asparagus broth with spelt

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Light lunch
Servings: 1 -2
Author: Becca Heyes


  • 500 ml good quality vegetable stock ~2 cups
  • 1 tbsp soy sauce
  • 1/2 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 small mild chilli thinly sliced
  • 5 stalks asparagus
  • Small handful kale
  • 100 g cooked spelt ~2/3 cup
  • Black pepper
  • 1 spring onion sliced
  • Small bunch fresh coriander cilantro, chopped


  • Add the vegetable stock and soy sauce to a deep frying pan, and add the grated ginger, minced garlic and 2-3 slices of chilli (depending on your preferred level of heat). Heat gently for about 5 minutes.
  • Trim the ends off the asparagus, and remove any tough stems from the kale. Cut each vegetable to your desired size.
  • Add the vegetables to the broth, along with the cooked spelt and plenty of black pepper. Continue to cook gently for a further 5 minutes.
  • Serve warm, garnished with spring onions and fresh coriander.