Asparagus and Spinach Soup
This is a lovely light lunch option for my very low carb (keto) readers who follow a meat-free lifestyle. If youaren’t vegan, opt for regular cream in place of the soya alternative used here.
Servings 4
Calories 240kcal
Equipment
Ingredients
- 15 g flaked almonds
- 750g asparagus spears untrimmed weight
- 3 TB olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 200 g baby spinach
- 750 g vegetable stock
- 250 g soya long life cream alternative or dairy cream if you are not vegan
- salt and freshly ground black pepper
Instructions
- Toast the flaked almonds in a dry pan over medium high heat. Once golden, remove and lightly crush. Set aside.
- Snap off and discard the very woody ends of the asparagus (about 3-4cm from the stem end should snap easily when you apply a bit of pressure). Then, use a vegetable peeler to shave the stalks. Set aside some of these ribbons for use later in the garnish. Chop the asparagus pieces into 3cm pieces – and again, set a few of the pretty tips for use later in the garnish.
- Heat two-thirds of the olive oil in a large, deep saucepan and fry the onions and garlic over medium high heat until completely softened and starting to caramelise, approx. 6-7minutes. Add the chopped asparagus (apart from a few tips set aside for use later) and all the spinach. Stir regularly to ensure all the spinach wilts. Adding the spinach in two or three handfuls helps to make space in the pan. Pour in the vegetable stock and bring to a simmer. Cover with a lid and reduce the heat to medium. Leave to simmer for 10-15 minutes, removing the lid in the last 2-3 minutes.
- Meanwhile, heat a drizzle olive oil in small frying pan and fry the tips over medium heat until tender, approx. 1-2 minutes. Season with salt and pepper and set aside to keep warm. Drizzle in a little more oil and flash-fry the reserved ribbons for just a few seconds. Remove, season, and set aside to keep warm.
- After the soup has simmered, use a hand blender right there in the pan to blitz the mixture to a smooth soup. Add the soya cream alternative and blitz again. Allow the mixture to warm through for a bit, then adjust the seasoning with salt and pepper.
- Ladle the soup between warm bowls and garnish with the ribbons, asparagus tips, and crushed almonds.
Notes
USEFUL TIPS:
- If you are not vegan or vegetarian, use chicken stock in place of vegetable stock which will result in a deeper flavour and colour.
- If you are not vegan, use real dairy cream in place of the soya alternative.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 240kcal | Carbohydrates: 7.7g | Protein: 9g | Fat: 19g