Cream of Asparagus & Spinach Soup

Low carb, vegan and quick!

Ingredients

• 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)

Instructions

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.