What do you do with half a bunch of asparagus and half a bag of spinach? Of course, you make a soup. My Asparagus and Spinach Soup was born out of the need to clear the fridge (again)! The best of soups come to life this way, don’t you know? 😉
I bought this rather large bunch of fresh asparagus the other day and half was used straight away as a side dish. However, as it was so big, the other half ended up in the fridge for another day. With no lunch ideas and after inspection of the fridge the soup seemed like an obvious choice. It is my favourite type of lunch anyway.
I thought I would keep it quite fresh, healthy and cream-free but I still fancied a bit of texture and creaminess. The best way to achieve this without the addition of dairy is to use good old tatties. Once pureed, they give the soup nice thickness and body without the soup being too watery.
Spinach, on the other hand, gives the soup its vibrant green colour plus its flavour comes through pretty nicely as well. You don’t really need more that couple of handfuls.
Just a little tip ahead of your soup making. I’m sure most of you know how to prepare asparagus but just in case it is your first time… Make sure you trim the bottom, woody ends of each stalk. The best way to do this is to bend each spear lightly and it should snap exactly in the right place, leaving you with tender tip and woody end separated.
If you are soup lover and maker and not vegetarian you might want to make your own chicken stock too. Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
If you like asparagus and pasta you might also like my super zingy Spring Lemon and Dill Salmon Pasta with Asparagus and Peas
Asparagus and Spinach Soup
- 300 g asparagus woody ends discarded
- 250 g potatoes peeled and diced
- 1 large onion roughly diced
- small knob of butter 20-25g and a bit to fry the tips in
- 2 small or 1 large garlic clove peeled and finely chopped (minced)
- 2 handfuls of fresh spinach washed
- 700 mls of veg or chicken stock cube is fine
- salt pepper
- parmesan shavings + extra virgin olive oil to serve
- Prepare asparagus by discarding woody ends. Cut off the tips and set aside, cut the stalks in half or in thirds (depending on their length).
- Melt a little bit of butter in a non stick pan and fry asparagus tips until tender but with a bit of bite. Set them aside.
- Melt butter in a soup pan and add diced onion, potatoes and asparagus stalks (no tips). Sauté them in butter until they start to soften 3-5 min. Don't let the veg colour too much.
- Add garlic and continue to cook for another minute.
- Pour in the stock, bring to boil, cover and simmer until potatoes are tender (approx. 10 min). Season well.
- Add spinach and let it cook for another couple of minutes. Take the soup off the heat.
- Purée the soup with the stick blender to desired consistency (I like it really smooth and creamy), taste again and add more seasoning if required.
- Serve garnished with pan fried asparagus tips, drizzle of olive oil and some parmesan shavings.
I’m linking this recipe with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Cook Blog Share hosted by Kirsty at Hijacked by Twins
Meat Free Mondays hosted by Jacqueline at Tinned Tomatoes
Simple and in Season hosted by Katie at Feeding Boys