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Vegan Asparagus Soup with Spinach

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A creamy, vibrant vegan soup featuring tender asparagus and fresh spinach, perfect for any occasion.

Ingredients

Scale
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Lemon juice, for serving (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft and translucent, about 5 minutes.
  2. Add the asparagus pieces to the pot and cook for about 5 minutes until slightly tender.
  3. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes until the asparagus is fork-tender.
  4. Stir in the fresh spinach and cook for another 2-3 minutes until it wilts.
  5. Remove from heat and use an immersion blender to puree the soup until smooth. For a chunkier texture, set some asparagus aside before blending.
  6. Season with salt and pepper to taste, and a squeeze of lemon juice before serving.

Notes

This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Add herbs or store for later variations.

Nutrition

Find it online: https://us.recipesfood.org/vegan-asparagus-soup-with-spinach/

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