By Anthony Hegney, Asparagus Green Outside Catering

With over 30 years’ experience in the hospitality sector I have worked on a varied range of events from small outside events to serving the Queen and her family, one of the things that I have discovered on this journey is the one thing we all have in common is the love of food, some more than others.

My love of food encouraged me to set up Asparagus Green Outside Catering to help others while celebrating their own celebrations in life. Whilst planning the business name, the two things that came to mind was my favourite vegetable Asparagus and the colours of the seasons that stick with us in many shades is Green, and immediately "Asparagus Green" was decided.


The recipe I have shared with you today is one of my firm favourites which an Executive Chef I have the pleasure in working with once shared with me, Matt Nugent. Since that day my customers have enjoyed it, it’s a firm Autumn warmer.

Chick Pea, sweet potato & red pepper, Chilli, Lime & Coriander Soup


1 tbs Coconut oil
1 Red onion chopped
2 Crushed garlic
2 Chopped red chillies
200g,10mm diced Sweet potatoes
1, 10mm diced Red pepper
1 tsp Turmeric
1 (14oz) Tin Coconut milk
1.5ltr Veg stock
2 tins Chick peas
100g Spinach
Juice of 2 limes
Lime juice

To taste: Salt & pepper
Chopped coriander


  1. Heat coconut oil, add onion, garlic & chilli
  2. Add sweet potato, red pepper & turmeric
  3. Add coconut milk & veg stock
  4. Cook until potatoes are tender
  5. Add chick peas & spinach
  6. Stir in lime juice & correct seasoning
  7. To serve, add cilantro