Fresh asparagus and spinach soup with shrimps is the perfect quick meal when you are too tired to cook but want something light, healthy and low carb. I made this for the first time when I had a very low calorie restricted diet with a very narrow list of ingredients.
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.
Fresh asparagus and baby 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
- 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.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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