Asparagus + Greens Soup
Prep Time
30 minutes
Prep Notes
- Prepare and cook squash
- Rinse asparagus + Greens
- Cutting board
- Blender (Food Processor or Immersion Blender will work)
- Measuring Cup
- Small stock pot
Cooking Time
10 minutes
Yields
4 servings
Ingredients
Ingredients
- 1 bunch of asparagus
- 1 medium onion, sliced
- 1 medium squash (like acorn squash, zucchini, etc)
- 1 bag mixed greens, kale, or spinach
- 1 cups chicken broth
- 1 cup milk or cream (unsweetened, non-dairy milk options like soy or pea milk also work well)
Directions
Directions
1. Pre-cook squash.
Hard squash like acorn should be cut in quarters, center seeds removed and baked for 20-30 minutes at 350F until soft. Then remove the soft squash and discard the hard rinds. Soft squash like zucchini can be cut into pieces and cooked with the asparagus & onion.
2. Cook asparagus & onion together with olive oil in a soup pot until soft.
3. When asparagus is soft, add greens, chicken broth & milk. Continue to boil until cooked together. Add salt and pepper to taste.
4. Blend soup together using a blender, food processor or immersion blender. Return to the soup pot and simmer.
5. Adjust seasoning as needed. (Can add salt, pepper, chicken broth, milk or water until desired flavor and consistency are reached.)
Notes
- Most any vegetables can be substituted.
- Color will change based on vegetable choice.
- Squash helps give a creamy texture while adding rich nutrients and added fiber.
- Frozen vegetables can be used in place of fresh - if desired. Frozen spinach should be thawed and drained before adding (or another liquid should be reduced to compensate for the liquid in the spinach.)
- Soup can be frozen in containers or in Freezer bags for later use.
- May use milk of choice. Plant-based kinds of milk are a great shelf-stable option to keep in your pantry.
Credit
Flore´s Kitchen