Asparagus and spinach soup with shrimps

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.

For a little creaminess, add some creme fraiche or sour cream. If you prefer a completely vegetarian soup why not try this Red Lentil soup or this creamy Mushroom soup instead.

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.

Spinach and asparagus soup with shrimps

Fresh asparagus and baby spinach soup with shrimps

Light and refreshing spring soup
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Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 2
Calories: 349kcal
Author: Razena Schroeder


  • 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.


Calories: 349kcal (17%) | Carbohydrates: 21g (7%) | Protein: 26g (52%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Cholesterol: 232mg (77%) | Sodium: 1152mg (50%) | Potassium: 1139mg (33%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 10360IU (207%) | Vitamin C: 40.3mg (49%) | Calcium: 259mg (26%) | Iron: 6.3mg (35%)

Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

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