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Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.
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Creamy Asparagus Spinach Soup

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 144kcal
Author: Bernadette Martin

Ingredients

  • 1 pound asparagus, bottom two inches removed, chopped into 1 inch pieces
  • 5 ounces baby spinach, washed and patted or spun dry
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 32 ounces garden vegetable broth (non-tomato based)
  • 32 ounces low sodium chicken broth
  • 1 cup heavy cream

Instructions

  • Combine the chopped asparagus, baby spinach, chopped shallot, and minced garlic in a large soup pot. Pour in the broths. Bring to a boil over high heat; reduce heat and simmer for about 20 minutes.
  • When the asparagus is tender, purée carefully either using an immersion blend or in small batches in a stand blender. Return to the stove, pour in the heavy cream, and heat through over medium heat. Serve hot.

Notes

Make vegetarian by using all vegetable broth in place of the chicken broth.

Nutrition

Calories: 144kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 514mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2770IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 2mg