What do you do with half a bunch of asparagus and half a bag of spinach? Of course, you make a soup. My Asparagus and Spinach Soup was born out of the need to clear the fridge (again)! The best of soups come to life this way, don’t you know? 😉
I bought this rather large bunch of fresh asparagus the other day and half was used straight away as a side dish. However, as it was so big, the other half ended up in the fridge for another day. With no lunch ideas and after inspection of the fridge the soup seemed like an obvious choice. It is my favourite type of lunch anyway.
I thought I would keep it quite fresh, healthy and cream-free but I still fancied a bit of texture and creaminess. The best way to achieve this without the addition of dairy is to use good old tatties. Once pureed, they give the soup nice thickness and body without the soup being too watery.
Spinach, on the other hand, gives the soup its vibrant green colour plus its flavour comes through pretty nicely as well. You don’t really need more that couple of handfuls.
Just a little tip ahead of your soup making. I’m sure most of you know how to prepare asparagus but just in case it is your first time… Make sure you trim the bottom, woody ends of each stalk. The best way to do this is to bend each spear lightly and it should snap exactly in the right place, leaving you with tender tip and woody end separated.
If you like asparagus and pasta you might also like my super zingy Spring Lemon and Dill Salmon Pasta with Asparagus and Peas
I’m linking this recipe with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Cook Blog Share hosted by Kirsty at Hijacked by Twins
Meat Free Mondays hosted by Jacqueline at Tinned Tomatoes
Simple and in Season hosted by Katie at Feeding Boys