Calories 150, Fat 12g, Saturates 1.5g, Carbohydrates 3.8g, Sugars 2.4g, Protein 5.8g, Salt 1.0g
Melt the non-dairy butter with the oil in a large pan. Add the leeks and a pinch of salt and gently cook until soft but not coloured. Add the garlic and asparagus and cook, stirring, for 2 minutes more.
Pour in the stock, season well and add the almonds, nutmeg and 2 tablespoons of the tarragon. Bring to a gentle simmer and cook for 15 minutes.
When the cooking time is up, blend the soup until very smooth and stir through the remaining tarragon. Adjust the seasoning and serve, in warm bowls, topped with the remaining asparagus spears and toasted, flaked almonds. Top with an extra drizzle of olive oil, if you like.