Asparagus Soup with Spinach

This easy creamy soup made with asparagus, sweet potatoes, avocado, and spinach is a perfect nutritious dish. Served with compliant bread, it is filling enough to be your main course.

The sautéed asparagus heads on ghee or oil will take care of the delicious taste and give you something to bite into.

The first step is to cut off the hard parts from the asparagus, then cut off the heads and set them aside. Then cut the remaining part of the asparagus into approximately 1/2″ pieces and sauté them together with diced onion on a little bit of avocado oil.

While the asparagus with onion is cooking, you peel and cut the sweet potato into small pieces. Then add the potatoes to the pot with asparagus and onion, pour bone broth, vegetable broth, or water over it, and bring to a boil. When the potatoes are soft, turn the heat off and add a very soft avocado, and spinach, leaving a few leaves on the side for decorating. Stir until the spinach is wilted. Using an immersion blender, mix everything into a creamy soup, and season with salt and pepper.

Lastly, sauté the asparagus heads in ghee or oil. Serve the soup in bowls decorated with asparagus heads, remaining spinach, and a little bit of grated red beet for color.

Ingredients

For 4 servings:

1 onion (red or yellow)
1 Tbsp avocado oil
14 oz. asparagus
1 bigger sweet potato
4 cups grass-fed bone broth, vegetable broth, or water
1 very soft avocado
1 cup baby spinach, plus extra for decoration
salt and pepper
1 Tbsp ghee
Grated red beet for decoration (optional)
Organic sour cream for serving (optional)

Directions

First, cut off the hard parts from the asparagus, discard them, then cut off the heads of the asparagus and set them aside.
Cut the remaining part of the asparagus into approximately 1/2″ pieces, dice the onion, and sauté together on a little bit of avocado oil.
Peel and cut the sweet potato into small pieces. Add the potatoes to the pot with asparagus and onion, pour bone broth or water over it, use water if you don’t have bone broth, and bring to a boil.
When the potatoes are soft, turn the heat off and add a very soft avocado and baby spinach, leaving a few leaves on the side for decorating. Stir the soup until the spinach is wilted.
Using an immersion blender, mix everything into a creamy soup, and season with salt and pepper.
Sauté the asparagus heads on ghee. Serve the soup in bowls decorated with asparagus heads, remaining spinach, and a little bit of grated red beet for color.

Optional, add a little bit of organic sour cream into the bowl for serving.