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Home Recipes
Soup

Asparagus and Potato Soup With Ginger

There's a lot to love about this delightful vegan soup: it's zippy and bright thanks to fresh ginger, it boasts vibrant color from spinach and cilantro, it can be served warm or chilled, and it just so happens to be dairy-free.

Ingredients :

    2 tablespoons plus ¼ cup extra-virgin olive oil, plus more for serving
    1 shallot, chopped
    1 tablespoon minced fresh ginger
    1 russet potato, peeled and chopped (1 ½ cups)
    Kosher salt and fresh ground pepper
    1 ½ pounds asparagus, ends trimmed, stalks chopped (3 cups)
    1 cup packed cilantro leaves (from about 1 large bunch)
    2 cups packed baby spinach
    Lemon wedges, for serving

Direction :

    Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes.
    Creamy ginger asparagus soup onions in skillet
    Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
    Creamy ginger asparagus soup potatoes in pot
    Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more.
    Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
    Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistence
    Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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