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Spring Asparagus and Spinach Soup

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves

Ingredients

  • 2 tablespoons coconut oilor 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 creamoptional
  • as needed salt and pepperto taste

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.  

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