limited ingredients

• 1 large zucchini
• 1/4lb/100g smoked salmon
• 1/2lb/200g asparagus spears
• 1 white onion
• chicken stock

Peel and dice the zucchini and onion, slice up the asparagus. Place ingredients into a saucepan and cover with the chicken stock. Simmer until all ingredients are soft. Shred the salmon and add to the saucepan, remove from the heat. Blend with a stick blender until smooth.