Asparagus, Pea Shoot, Spinach, and Potato Soup recipe

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Ingredients

1 large potato, quartered, or more to taste
2 ½ cups chicken stock, or more to taste
1 bunch fresh spinach
1 bunch pea shoots
1 tablespoon vegetable oil
1 bunch asparagus, trimmed and chopped
1 onion, finely chopped
2 ribs celery, chopped
2 tablespoons chopped pineapple mint, or to taste
2 tablespoons chopped fresh sage, or to taste
1 tablespoon creme fraiche
salt and ground black pepper to taste

Nutrition Info

209 calories
carbohydrate: 34.2 g
cholesterol: 5.6 mg
fat: 6 g
fiber: 8.7 g
protein: 9.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 574.8 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add potato, simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.

  2. Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.

  3. Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.

  4. Pour soup into a food processor, process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Delicious homemade soup that's packed with green garden vegetables and herbs. Use a handful of the herbs of your choice. It's a lovely fresh spring color. Garnish with a little cream.

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