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
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Instructions
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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)
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Step 2
Add spinach and broth, simmer for 10 to 15 mins until all the vegetables are just soft enough to blend.
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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.
