Spinach Asparagus Soup
Spinach Asparagus Soup How to make quick Spinach Asparagus Soup.
Garnishing the soup
Preparing the Soup
  1. Cut the tips of the asparagus from the stems and reserve as a soup garnish.Cut the asparagus stems in 1 inch pieces.
  2. Heat the olive oil over medium heat in a large saucepan. Add the leeks and onion and then cover. Cook for 10 minutes, stirring frequently, unless the onions are translucent in color.
  3. Add the potatoes, broth, thyme, pepper, salt to the saucepan. Reduce the heat, cover and cook until vegetables are tender and potatoes are soft.
  4. Once the potatoes are fully cooked, add the cut stem pieces of asparagus and cook for 3 minutes on hight flame, till they are soft.
  5. Add baby spinach leaves and cook for 1 minute.
  6. Remove from flame and puree soup in blender in batches.
  7. Pour the blended soup through a sieve or strainer in a pot. Thin with some more vegetable broth if desired,
Garnishing the soup
  1. Chop the saved asparagus stems into small pieces
  2. Heat a tbsp of olive oil in a skillet.Once the oil is hot and simmering, add the reserved asparagus tips. Saute until tender.
  3. Serve the soup in the cup and add asparagus to the soup. Garnish each bowl of the soup with Creme Fraiche or sour cream. and chopped parsley or chives.Add some drops of smoked paprika oil on the top and serve,
Recipe Notes


Be cautious when blending the soup, as it is just off the flame.

Prepping all the chopping previously quickens the cooking time.

Instinct Factor

If I were to rely on my instincts, I would remove the leeks as I did not taste them much and also am not too fond of it and I would be careful while adding creme fraiche, as little portion of it is sufficient, as it can get very rich and dense. Sour cream would probably adapt well here. 

Feel Factor

A really green inviting soup with the fragrance of onions, olive oil, and asparagus. As per the author this also serves as the base for Potato and Leek soup, if you are fond of leeks. The color of the garnishing of the asparagus was perfect and the Spinach Asparagus Soup was extremely welcome on a cold afternoon. A bit of thyme, a bit of parsley, a bit of asparagus and loads of baby spinach,  with the exquisite flavor of smoked paprika oil made this recipe and demonstration a truly unique and delicious experience. And am very happy to share such a wonderful community moment with the broader blog community here!