Soup. soup. soup. I could actually eat soup for lunch or dinner everyday. Soup is so easy to prepare, and usually super healthy too. This asparagus and spinach recipe is very light, yet filling. I had about 3 bowls in one sitting, but have no regrets! I hope you all enjoy how simple and tasty this soup is.
- 3 tablespoons coconut oil
- 1/2 white onion, diced
- 1 large bunch small asparagus; cut ends- discard or freeze for homemade broth(no waste!), cut off tips- set aside in separate bowl, cut remaining spears into thirds
- 9 oz bag loose leaf spinach, washed
- 4 cups veggie broth
- 1 tablespoon salt
- 1/2 tsp ground black pepper
- 1 cup cashew milk, or more if desired
- 1/2 cup nutritional yeast
In a large soup point, heat the coconut oil on high heat. Add the onions, saute until light brown. Add the asparagus pieces, and continue to saute until asparagus is fork tender. Add your spinach leaves, and saute until the leaves are wilted. Reduce heat to medium, and stir in 4 cups of vegetable broth. Let this simmer for about 30 minutes, on low heat. Season with salt and pepper. Remove from heat, and blend until creamy with an immersion blender; or cool for 20 minutes, and blend in regular blender. Stir in cashew milk and nutritional yeast until consistency is evenly dispersed. Add more cashew milk if desired.
crispy asparagus tips ingredients:
- coconut oil spray
- Asparagus tips
- Crushed red pepper flakes
crispy asparagus tips directions:
Heat your oven to 375°F. Spray a small baking pan with coconut oil spray. Arrange the asparagus tips on the pan evenly. Sprinkle with crushed red pepper flakes. Bake for 15-20 minutes or until desired crispiness is reached.
Ladle this creamy deliciousness into a bowl and top with the tips. Enjoy- yes, it was that easy. (I forgot to take a final photo of the soup “plated”- my bad, but you get the idea)