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©Not That Kind of Vegan 2018
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Asparagus and Spinach Soup


It is actually real fall now, and there’s nothing I like more than a good soup. I’m cold 100% of the time even in the summer, so I’m not going to lie and say I only make this soup this time of the year! This is one of my fast go-to soups that I make whenever I can get my hands on a pretty bunch of asparagus. This is how we made it:


Ingredients:


One bunch of asparagus

1 leek, chopped

1 cup spinach

3 cups veggie broth

1 tsp poultry seasoning (sage, savory, thyme, rosemary, and black pepper)

1 clove of garlic, minced

½ lemon, juiced

Salt and pepper to taste


Directions:


To cut your asparagus, start by chopping off the woody ends. What does this mean??! Basically, cut off the tough parts of the ends that are about 1”-1 1/2 “ long. Then cut off just the tips and set them aside. Then cut the remaining stock into about 1” pieces.


Heat a medium saucepan over medium heat with about a tbsp of oil (or broth or water if you’re not using oil). Add your leek, and cook until soft, or about 3-4 minutes. Add your asparagus stock pieces and cook until they turn into a pretty bright green, or just about 2-3 minutes.


Next, add your broth, seasoning, and garlic. Bring the broth to a boil, lower the heat to a simmer, and add your spinach. Cook uncovered for 20 minutes, or until the asparagus is completely soft.


Remove your soup from the heat, and using either an immersion blender or a high powered blender, blend your soup until smooth.


We are not done yet! Return your soup to the pan and turn the heat back on to medium. Add the asparagus tips, your lemon, and season with salt and pepper. Cook for about five minutes so are still a little firm and not too soggy.


Serve. It. Hot.

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