Enjoy spring with a vibrant green soup using iconic produce of the season. Easily omit the cream and substitute with coconut milk, if desired.
By Swathi Iyer
Spring is here and it is time to tend to our gardens. While we wait for our own spinach and asparagus to sprout in our plot, I found a bunch of asparagus from my local market and decided to try this delicious cream of asparagus and spinach soup.
I wanted to make the dish a little more nutritious so added a bunch of spinach also. I used heavy cream and butter sauté if you want you can make it vegan by substituting with coconut oil and coconut milk.
If you don’t want to add spinach you can add green peas. That makes a delicious soup too. It is a fun way to welcome spring with bright green soup.Print
Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.