There’s something about early spring that makes me crave asparagus. This creamy asparagus soup is simple, nourishing and naturally rich without any oil. A small amount of lentils gives the soup body while fresh spinach and dill keep the flavor bright and vibrant.
Serves: 4–5
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 large bunch asparagus, trimmed and cut into 1–2 inch pieces
- 1 medium onion, chopped
- 2 leeks, chopped (white and light green parts)
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth or water
- 2 cups fresh spinach
- ¼ cup fresh dill, chopped
- 1 tablespoon no-salt herb seasoning blend
- ¼ teaspoon black pepper
- Pinch nutmeg (optional)
- Juice of ½ lemon
- Optional for extra creaminess: ¼ cup cashew cream
Instructions
- In a large pot, add onion, leeks, celery and garlic with a small splash of water. Cook over medium heat for about 5 minutes until softened.
- Add lentils, seasoning blend, pepper, nutmeg and vegetable broth. Bring to a boil, reduce heat and simmer for about 20 minutes until lentils are tender.
- Add the chopped asparagus and cook only 3–4 minutes, just until bright green and lightly tender.
- Transfer most of the soup to a high-speed blender. Add the spinach, fresh dill and optional cashew cream. Blend until silky smooth.
- Return the blended soup to the pot with the remaining soup. Stir in the lemon juice and warm gently before serving.
Optional Chef Tip
Reserve a few asparagus tips before cooking. After blending the soup, stir the tips back into the pot and simmer for 2–3 minutes so they stay bright and tender in the finished soup.
This soup is a beautiful reminder that simple, whole ingredients can create incredible flavor and creaminess without needing oil or dairy.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
