Asparagus Spinach Coconut Soup
A couple of weekends ago, I was watching a cooking show where the hostess was making spring food and an asparagus soup recipe drew me in, except for the butter and heavy cream, both of which I adore, but could really do without on my hips, behind and other parts of my body, if you know what I mean.
If you are one of those tall, lanky thin people who don’t know what I mean….it means it puts WEIGHT on me for gosh sake. Count your blessings!
I decided to re-create the recipe in a healthier sense and oh boy! Mr. Wonderful has fallen in love with this soup! And the added healthy bonus is just a plus!
Start out by chopping one large bunch of asparagus into one to two inch pieces. Also, chop up two stalks of celery along with one leek and 2 cloves of garlic. Now, if you’re one of those people who makes a face at the sound of the word “leek” be adventurous! Leeks have a more delicate flavor than their cousin the onion, so if you don’t like strong onion flavor or are cooking a dish that an onion might overpower (like this one!), try using a leek instead. To learn how to cut and wash them click here for my leek tutorial.
So to start cooking this soup, add two tablespoons of coconut oil or olive oil into a large pot. When it’s melted and the heat is up to medium temperature, add in the asparagus, leek and celery and stir for about ten minutes. Then add in the garlic and stir for one minute more.
Stir this all around a few times and simmer for about twenty minutes, stirring every five-seven minutes or so.
Then add in in four cups of spinach. I forgot to take a picture!
Now using a ladle, add in enough of this mixture to fill your blender about half way full.
**IMPORTANT!!! Any time you blend a hot liquid, let it cool a bit first and then only fill your blender no more than half way full! Remove the lid or the removable clear plastic insert to add things and cover with a dish towel to avoid steam explosions and burning!
Turn this on and pulse a few times and then turn it on high and let it completely blend until smooth, then pour it into a bowl or another large sauce pan and repeat with the remaining asparagus/spinach mixture until all is pureed.
Next, pour it back into a clean pot and gently heat again over medium heat.
Add in one 13.5 ounce can of coconut (or light coconut) milk and stir and bring back to a simmer and simmer for about five minutes more letting it thicken up slightly.
If you prefer SUPER silky soup, pour through a fine sieve.
I usually skip this step, however, because it’s pretty smooth and I prefer to keep the tiny bits of fiber in for more health benefits!
Garnish with creme fraiche, or Greek yogurt and some blanched tips of asparagus stalks for a beautiful presentation!
I was worried Mr. Wonderful wouldn’t like this soup but he raved about it for days. I’m making some more tonight while asparagus low prices abound!
- 2 T. coconut oil (or olive oil)
- 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 large leek, white and light green only, chopped and rinsed
- 3 cups spinach
- 4 cups vegetable or chicken stock
- 1 13.5 can light or regular coconut milk
- ½ t. Kosher salt
- ¼ t. ground black pepper
- In a large stockpot, heat the oil over medium heat.
- Add the asparagus, celery, and leek and cook, stirring occasionally, until tender, about 10 minutes.
- Add garlic and stir for one minute
- Add the vegetable or chicken stock, then reduce the heat and simmer for 20 minutes.
- Add spinach and stir for 1 minute, just to wilt
- Working in batches, fill blender to half full with mixture. Take off plastic clear lid but leave on main lid of blender. Cover hole with a dish towel and quickly pulse a few times, then turn blender on and let run for 1 minute to puree well. Pour into a clean large sauce pan.
- Repeat with remaining mixture until all your original pot is pureed and in sauce pan.
- Add the coconut milk and simmer for another 2-3 minutes minutes.
- Season with salt and pepper and adjust to taste.
- Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.
- IMPORTANT: It's important when blending hot liquids to only fill half full in blender and leave the top opening open to allow steam to release. Failure to do so can result in hot explosions and burning!
Love asparagus and want MORE recipes featuring their lovely green stalks? Check out what other bloggers are offering for Food Network’s Spring Sensation Sides below!
The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette’s Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Weelicious: Italian Asparagus Sticks
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It’s Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better