Description
A delicious and creamy soup made with fresh asparagus, spinach, and coconut milk.
Ingredients
Scale
- 1 bunch asparagus (trimmed and cut into pieces)
- 4 cups fresh spinach (washed and chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium potato (peeled and diced)
- 4 cups vegetable broth
- 1 cup coconut milk (for creaminess)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1 teaspoon lemon juice (freshly squeezed)
Instructions
- In a soup pot, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the asparagus and potato to the pot, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Add the spinach to the pot and cook for an additional 2-3 minutes until wilted.
- Remove from heat and carefully blend the soup until smooth using a blender.
- Stir in the coconut milk, salt, pepper, and lemon juice. Adjust seasoning as needed.
- Serve hot, garnished with a drizzle of coconut milk or a sprinkle of black pepper.
Notes
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg