Low carb Asparagus and Spinach soup is the perfect quick meal when you are too tired to cook but want something light, healthy and ketoish. I made this for the first time when I had a very low calorie restricted diet with a very narrow list of ingredients and added shrimps for protein.
I had never tried asparagus with spinach before and had no idea how to make a healthy asparagus soup, but was delighted with the result.
You can make this easy asparagus soup vegan by using a vegetable garnish, replacing the creme fraiche with coconut cream and using vegetable stock instead of chicken stock.
Easy Low carb asparagus and spinach soup with shrimps.
- 30 ml butter approximately 2 tablespoons
- 1 small onion sliced
- 1 stalk celery, chopped
- 125 ml asparagus, chopped approximatley 1/2 cup
- 1 clove garlic finely grated
- 200 grams baby spinach
- 500 ml chicken stock, fresh is better, but a stock cube or concentrate works too approximatley 2 cups
- Salt and pepper to taste
- 15 ml creme fraiche approximately 1 tablespoon
- 150 grams cooked shrimps optional
- Melt the butter in small pot, and add the onion, asparagus, celery and a pinch of salt.
- Saute for about 5 minutes until the onions are translucent then add the garlic and cook for another minute.
- Pour in the stock and cook for another 5 minutes.
- Add the spinach and cook until just wilted, which will take about 2 minutes.
- Use a hand blender to make a smooth soup.
- Add the creme fraiche or sour cream after blending.
- Reheat, adjust the seasoning and serve topped with the cooked shrimps.
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