Asparagus and Spinach Soup
Creamy, vegan asparagus and spinach soup is what I make when I'm craving a fresh dose of bright green vegetables! Minimal ingredients let the pure asparagus flavor shine, and this recipe yields a pot of velvety, nourishing soup that's welcome any time of year.
Asparagus and spinach were meant for each other. When you start with a savory base of well-salted carrots and garlic, they transform into a super creamy, satisfying soup that's light and refreshing as well as nourishing. This soup is refreshingly simple, and you can truly taste the asparagus! I love a warming bowl of soup and a gluten free honey cornbread muffin or slice of gluten free no knead bread (or no knead whole wheat bread, if you don't need to keep gluten-free).
Jump to:
- What You'll Love About Asparagus and Spinach Soup
- Recipe Ingredients
- Asparagus and Spinach Soup Variation Ideas
- How to Make Asparagus and Spinach Soup
- Tips & Recipe Notes
- How to Serve Asparagus and Spinach Soup
- Storage & Reheating Asparagus and Spinach Soup
- More Easy Veggie Recipes
- Asparagus and Spinach Soup
What You'll Love About Asparagus and Spinach Soup
- Simple and delicious. In the style of Alice Waters, I love making soups that rely on vegetables rather than a bunch of other ingredients or dairy. All you need here are a few veggies, water or broth, and salt and pepper.
- So good for you. There's a whole bunch of asparagus in this soup, plus generous handfuls of spinach and carrots!
- Creamy yet light. It's the magic of pureed vegetables! Like in my asparagus potato soup recipe, there's no cream at all, yet the soup is marvelously rich and creamy thanks to pureeing the vegetables and broth into a smooth, spoonable soup.
Recipe Ingredients
Here's a quick look at the simple ingredients that go into this asparagus and spinach soup. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I use extra virgin olive oil, but any oil or even butter will work.
- Garlic - I added 2 cloves of garlic to this soup - you can certainly add a bit more if you wish.
- Carrots - Use large or medium carrots.
- Asparagus - Make sure to trim the woody ends of the asparagus before using the stalks.
- Spinach - I use baby spinach, and regular spinach works just fine, too. You can add more spinach if you like.
- Water - To form the brothy base of the soup.
- Salt and pepper
* note the typo in the photo - there's no powdered sugar in this soup! :)
Asparagus and Spinach Soup Variation Ideas
- Spring onions - In addition to, or instead of, the garlic, add ½ cup of chopped spring onions.
- Another green veg - Try another leafy green here, like kale or chard instead of spinach. If using kale, crush ("massage") it a bit first so that the tough fibers break down and it cooks easily.
- Broth - For an extra savory, flavorful base to the soup, substitute vegetable broth for the water, or do half broth and half water.
How to Make Asparagus and Spinach Soup
Here's an overview in photos of how to make asparagus and spinach soup:
1. Sauté: Heat the olive oil over medium heat, then cook the garlic and carrots until softened.
2. Add asparagus: Stir in the asparagus and cook a bit to soften. Then add spinach water.
3. Simmer: Keep cooking the soup until the vegetables are tender.
4. Puree: Use an immersion blender
Tips & Recipe Notes
- Use an immersion blender. I love leaving the soup in the pot and using an immersion blender to whiz it smooth. Be careful, because the vegetables and liquid will be hot (I prefer this method to pouring the hot soup into a blender and then back into the pot!).
- Add more spinach. I truly love spinach and often throw a few more handfuls into the soup than the recipe calls for.
- Use broth. For extra-flavorful soup, use vegetable broth rather than water (although I think the soup is plenty flavorful just made with water).
- Add cream. For an extra-rich soup, add a splash of heavy cream or coconut cream to the pot before serving. Or, serve each portion with a little drizzle of sour cream or plain Greek yogurt and swirl through the bowl.
How to Serve Asparagus and Spinach Soup
- Cornbread - A warm batch of almond flour cornbread or gluten free maple cornbread (as muffins or in a pan) is the best alongside bowls of soup.
- Popovers - Light as air, homemade popovers with a little salted butter are amazing with bowls of soup.
- Homemade bread - From gluten free cinnamon raisin bread to easy dutch oven bread or cute bunny bread at Easter, homemade bread is always a good choice!
Storage & Reheating Asparagus and Spinach Soup
- Fridge - Place cooled, leftover asparagus soup in an airtight container - I like a glass Mason jar or equivalent with a tight-fitting lid - and store it in the fridge for up to 5 days.
- Freezer - Portion the soup into individual servings and place them in freezer-safe, sealable bags. You can store them flat in the freezer for up to 2 months. Defrost the soup in the fridge before reheating.
- To Reheat - Heat the soup in a pot on the stove over medium heat until hot. Or, place it in a microwave-safe bowl and heat for a minute at a time. Stir the soup and keep reheating it as necessary.
More Easy Veggie Recipes
Happy baking! If you make this asparagus and spinach soup recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Asparagus and Spinach Soup
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic , sliced
- 2 carrots , peeled and sliced into rounds
- 1 bunch asparagus , chopped, with the woody ends trimmed and discarded
- 2 cups baby spinach
- 6 cups water , or broth
- ½ teaspoon fine sea salt, plus more to taste
- pepper , to taste
Instructions
- In a large pot, heat the 2 tablespoons olive oil over medium heat. Add the 2 cloves garlic, 2 carrots, and a pinch of salt, and cook until they are softened, about 3-4 minutes.
- Add the 1 bunch asparagus and stir to combine with the vegetables, then cook for a few minutes more until the asparagus is slightly softened. Add the 2 cups baby spinach and 6 cups water. Bring to a gentle boil, then lower to a simmer and cook until the vegetables are soft.
- Turn off the heat, stir in the ½ teaspoon fine sea salt, and pepper, and, using an immersion blender (or carefully transfer the soup to a blender), puree the soup until it is smooth and no chunks or threads of vegetables are visible. Add a little more water if you wish for a thinner soup.
