Spinach Asparagus Soup

There’s something magical about a bowl of warm, comforting soup, and this Spinach Asparagus Soup with Lemon Sunflower Cream is no exception. I remember the first time I made this dish; it was a sunny spring afternoon, and I had just returned from the farmers’ market with fresh asparagus and vibrant baby spinach. The aroma of sautéed vegetables filled the kitchen, mingling with the zesty scent of lemon. Each spoonful transported me to a cozy café where I could savor the taste of spring. This soup is not only nourishing and rich in flavor, but it also embodies the essence of the season. If you’re looking for a light yet satisfying meal, this Spinach Asparagus Soup is the perfect choice to welcome the warmer months.

Main Ingredients for Spinach Asparagus Soup

In this recipe, we’re using a delightful combination of fresh produce that creates a symphony of flavors. Each ingredient plays a vital role, making the soup not just nourishing but also incredibly delicious. The asparagus and spinach are the key players, while the sunflower seeds add a creamy texture and nutty flavor, elevating the dish to new heights.

• 1 pound asparagus: Fresh asparagus provides a tender-crisp texture and earthy notes that are essential to the soup’s flavor.
• 1 medium shallot, sliced: Adds sweetness and depth, balancing the earthy flavors of the greens.
• 2 teaspoons olive oil: A healthy fat that helps sauté the shallots and enhances the dish’s richness.
• 1 clove garlic, sliced: Infuses a lovely aroma and adds a savory note to the soup.
• 1/4 teaspoon salt: Enhances all the flavors without overpowering the dish.
• 1 1/2 cups low-sodium vegetable broth: Provides a flavorful base for the soup without excessive sodium.
• 1 1/2 cups water: Helps adjust the consistency of the soup as needed.
• 2 cups packed baby spinach: Adds vibrant color and a wealth of nutrients.
• 2 tablespoons lemon juice: Brightens the soup and complements the other flavors beautifully.
• Salt to taste: Essential for seasoning; adjust according to your preference.
• Toasted sunflower seeds for serving: Adds crunch and a nutty flavor that elevates each bowl.
• 1/2 cup sunflower seeds: Used to make the creamy topping for the soup.
• 3/4 cup water: Necessary for blending the sunflower seeds into a cream.
• Pinch of salt: Enhances the flavor of the sunflower cream.
• 1/2 teaspoon zest: Adds a fragrant citrus note from the lemon.
• 1 tablespoon lemon juice: Provides additional brightness to the sunflower cream.

Spinach Asparagus Soup Instructions

Making this Spinach Asparagus Soup is easy and enjoyable. Follow these steps to create a deliciously creamy and flavorful dish that’s sure to impress.

1. Start by covering the sunflower seeds with water and letting them sit for 2 hours. This softening process is crucial for achieving a smooth cream texture when blending.
2. After soaking, drain the sunflower seeds and place them in a blender. Add the remaining cream ingredients, including the zest and lemon juice. Puree until smooth, adding more water as needed to achieve your desired consistency. Set the sunflower cream aside.
3. Preheat your oven to 400˚F. While it heats, chop about 1 inch from the bottom of each asparagus spear. This will help ensure you’re using the most tender parts of the vegetable.
4. Place the chopped asparagus in a roasting pan, and add the sliced shallots, garlic, olive oil, and salt. Toss everything together until the asparagus is well coated.
5. Roast the asparagus mixture in the oven for about 30 to 40 minutes, or until the asparagus is tender and lightly browned. Keep an eye on it and stir occasionally for even cooking.
6. While the asparagus is roasting, heat the water and vegetable broth on the stovetop until warm. You want this mixture ready for blending with the cooked vegetables.
7. When the asparagus is tender, combine it with the baby spinach and about 2 cups of the hot broth mixture in the blender. Puree everything together until completely smooth. You can add more broth or water as needed to thin the soup to your desired consistency.
8. After blending, pour the soup into a pot and heat it over low until warm. This gentle heating ensures the flavors meld perfectly without boiling.
9. Stir in the lemon juice and a few tablespoons of the sunflower cream to enrich the soup further. Adjust the seasoning with salt to taste.
10. To serve, ladle the soup into bowls, topping each with an extra drizzle of sunflower cream, some roasted asparagus tips, and a sprinkle of toasted sunflower seeds.

Tips and Tricks about Spinach Asparagus Soup

Here are some tips and tricks to make your Spinach Asparagus Soup even better!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and enjoy it within three months.
• Pairing: Serve with crusty bread or a fresh green salad for a complete meal.
• Roasting Alternatives: If you don’t have a high-speed blender, you can sauté the asparagus instead of roasting it.
• Garnish Ideas: Top with croutons, fresh herbs, or a sprinkle of parmesan for added texture and flavor.
• Spice It Up: Add a pinch of red pepper flakes for a bit of heat if you like a spicy kick.

What Complements This Spinach Asparagus Soup

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the creamy soup.
• Light Salads: Pair it with a refreshing salad of mixed greens, avocado, and a lemon vinaigrette.
• Spring Gatherings: This soup is ideal for spring brunches, lunches, or light dinners.
• Seasonal Pairings: Enjoy with seasonal fruits like strawberries or citrus for a refreshing contrast.
• Storage Tips: Keep leftovers in the fridge for up to three days or freeze for longer storage.
• Perfect for Picnics: This soup can be served chilled for a lovely spring picnic option.

FAQ

Conclusion

This Spinach Asparagus Soup is a delightful way to celebrate spring flavors. Its creamy texture and fresh ingredients make it a standout dish that is both nourishing and delicious. I encourage you to give this recipe a try; it’s not just tasty, but it’s also a wonderful way to incorporate seasonal produce into your meals. Enjoy every spoonful!

Spinach Asparagus Soup

This Spinach Asparagus Soup with Lemon Sunflower Cream is the perfect spring dish. Bursting with vibrant flavors, it's both healthy and satisfying, making it an ideal choice for a light lunch or dinner. Easy to prepare, you won't want to miss out on this delightful recipe!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound asparagus
• 1 medium shallot, sliced
• 2 teaspoons olive oil
• 1 clove garlic, sliced
• 1/4 teaspoon salt
• 1.5 cups low-sodium vegetable broth
• 1.5 cups water
• 2 cups packed baby spinach
• 2 tablespoons lemon juice
• to taste salt
• 1/2 cup sunflower seeds
• 3/4 cup water
• pinch salt
• 1/2 teaspoon zest
• 1 tablespoon lemon juice

Equipment

• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Cover sunflower seeds with water and let sit for 2 hours. Drain and place the sunflower seeds in a blender with the rest of the cream ingredients. Puree, adding more water as needed, until the cream is smooth. Set aside.
2. Preheat oven to 400˚F. Chop 1” from the bottom of the asparagus. Place in a roasting pan along with the sliced shallots, garlic, olive oil, and salt. Toss until everything is combined and well coated with the olive oil. Roast asparagus until tender, 30 to 40 minutes. Set aside a few tips of the asparagus for topping.
3. Heat the water/broth on the stovetop until warm. When asparagus is tender, combine with the spinach and 2 cups of the hot broth mixture in a blender. Puree until smooth, add more broth/water as needed to thin the soup. Set aside extra broth and pour the soup into the pot.
4. Heat the soup over low until warm. Stir in the lemon juice and 3 to 4 tablespoons of the sunflower cream. Divide the soup into two bowls and top with an extra drizzle of sunflower cream, the asparagus tips, and a few toasted sunflower seeds.

Notes

• Tip 1: Instead of roasting, you can sauté the asparagus. I would recommend doing this if you do not have a high-speed blender as roasting the asparagus still leaves a bit of snap to the asparagus.
• Tip 2: Stock up: get the pantry ingredients you will need: asparagus, sunflower seeds, spinach.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.