Asparagus and Spinach Soup
Creamy, vegan asparagus and spinach soup is made with minimal ingredients to create a velvety, nourishing soup that's always welcome.
Servings: 6 servings
Calories: 70kcal
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.
Nutrition
Calories: 70kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 229mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4902IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg