Simple Asparagus Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Tbs Olive Oil2 cloves Garlic, sliced thin1 slice Onion, chopped4 cups Chicken Broth, low-sodium2 lbs Asparagus1/4 tsp coarse Black Pepper1 bunch of fresh Spinach
1. Break off tough stem ends of Asparagus.
2. Heat Olive oil in pot, add Garlic & Onion til fragrant, not browned (about 1 minute).
3. Add Chicken broth to pot w/onions & garlic, put tough ends of asparagus into pot. Bring to a boil and simmer for 10 minutes.
4. While asparagus cooks, cut remaining asparagus spears into 2 pieces just below heads. Wash Spinach and trim stems.
5. When 10 minutes are up, remove the asparagus ends and discard.
6. Place the asparagus stems & tips in the broth and bring to a boil. Reduce heat a bit, cover, and let cook 10 minutes.
7. Remove from heat, add spinach leaves. Stir them into the broth until they wilt.
8. Place the soup into a blender. Be careful; when blenderizing hot liquids the air in the blender will expand and throw the contents everywhere. Keep the stopper open/ajar so that the air can escape the blender. Puree the soup well.
9. Ladle into bowls.
Serves 2
You can refrigerate the soup for a day, be careful not to let it boil. If it boils, it loses a lot of the bright green color.
Number of Servings: 3
Recipe submitted by SparkPeople user DOKUBO.
2. Heat Olive oil in pot, add Garlic & Onion til fragrant, not browned (about 1 minute).
3. Add Chicken broth to pot w/onions & garlic, put tough ends of asparagus into pot. Bring to a boil and simmer for 10 minutes.
4. While asparagus cooks, cut remaining asparagus spears into 2 pieces just below heads. Wash Spinach and trim stems.
5. When 10 minutes are up, remove the asparagus ends and discard.
6. Place the asparagus stems & tips in the broth and bring to a boil. Reduce heat a bit, cover, and let cook 10 minutes.
7. Remove from heat, add spinach leaves. Stir them into the broth until they wilt.
8. Place the soup into a blender. Be careful; when blenderizing hot liquids the air in the blender will expand and throw the contents everywhere. Keep the stopper open/ajar so that the air can escape the blender. Puree the soup well.
9. Ladle into bowls.
Serves 2
You can refrigerate the soup for a day, be careful not to let it boil. If it boils, it loses a lot of the bright green color.
Number of Servings: 3
Recipe submitted by SparkPeople user DOKUBO.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 835.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 9.6 g
- Protein: 14.5 g
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