Vegan Asparagus Soup
Creamy, gluten free vegan asparagus soup is loaded with asparagus and baby spinach to bring the fresh flavors of spring to your bowl.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 1 carrot, peeled and sliced into rounds
- 1 bunch asparagus, chopped, with the woody ends trimmed and discarded
- 2 cups baby spinach
- 6 cups water
- ½ teaspoon fine sea salt, plus more to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic and carrots and a pinch of salt, and cook until they are softened, about 3-4 minutes.
- Add the asparagus and stir to combine with the vegetables, then cook for a few minutes more until the asparagus is slightly softened. Add the water and the baby spinach and bring to a boil, then lower to a simmer and cook until the vegetables are soft.
- Turn off the heat, stir in the salt, 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.
Nutrition
Calories: 66kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 222mgPotassium: 248mgFiber: 2gSugar: 2gVitamin A: 3203IUVitamin C: 8mgCalcium: 42mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!