Skip to content

Spring Asparagus and Spinach Soup

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves
  • 178 per 1 serving
    Calories

Ingredients

  • 2 tablespoons coconut oil or olive oil/butter will work
  • 1 1/2 pounds fresh asparagus, chopped into 1/4-inch slices
  • 1 small yellow onion, diced
  • 2 teaspoons minced peeled fresh ginger root
  • 1 clove garlic, minced
  • 5 cups fresh spinach
  • 4 cups Pacific Foods® Organic Vegetable Broth
  • 1 lemon, juiced
  • 1/2 cup fresh peas
  • 2 tablespoons coconut cream optional

Buy Ingredients Online

Instructions

  • Step 1

    In a large pot, heat oil.  Simmer asparagus, onion, ginger and garlic on medium heat for 5 mins. (Carefully remove a few asparagus tops, for garnishing the soup)  

  • Step 2

    Add spinach and broth, simmer for 10 to 15 mins until all the vegetables are just soft enough to blend.  

  • Step 3

    Remove from heat, add lemon juice and puree using an immersion blender (or you can use a regular blender or food processor). Top with asparagus tops, fresh peas, coconut cream, and salt and pepper to taste.  

Related Recipes

See All Recipes

Made Specifically With

All Products
Calories 178
Total Fat 8 g
Sat. Fat 7.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 569 mg
Total Carb 21 g
Dietary Fiber 5 g
Sugar 11 g
Protein 6 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 27 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Tags