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Cream of Asparagus & Spinach Soup

Cream of Asparagus & Spinach Soup

Low carb, vegan and quick!


  • 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)


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