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Cream of Asparagus & Spinach Soup

Cream of Asparagus & Spinach Soup

Low carb, vegan and quick to make!
Course Soup
Diet Low Carb, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • immersion blender


  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 500 g fresh asparagus trimmed and chopped
  • 4 c vegetable broth
  • 1 c fresh baby spinach
  • 3/4 c coconut cream from the top of a can of coconut milk


  • In large saucepan over medium heat, heat the oil. Add onion and garlic cook for 3-4 minutes.
  • Add asparagus and cook until vibrant green.
  • Stir in broth and bring to a boil; reduce heat to a simmer and continue cooking until asparagus is tender, about 10 minutes.
  • Add spinach and cook until wilted, about 2 minutes.
  • Transfer soup to a deep pot and blend with an immersion blender until smooth.
  • Whisk in coconut cream until well blended.