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Recipe Name

Asparagus Spinach Soup with Parmesan

Description

This gorgeous green soup from Bastyr nutrition student Lizzie Diehl is smooth and simple, which lets the subtle flavors of asparagus shine. It's also full of nutrients, with asparagus touting vitamin A, folate and a lengthy list of minerals. Asparagus is also a rich source of phytochemicals, including the antioxidants rutin and glutathione. 

Ingredients

1 tbsp
olive oil
1 medium
yellow onion, diced
1 bunch
asparagus, ends removed, chopped into 1-inch-long pieces
3 cup
spinach leaves (or substitute a different green, such as kale, chard or arugula)
4 cup
chicken or vegetable broth, low-sodium
1⁄4 cup
Parmesan cheese, freshly grated
1 tsp
sea salt
  to taste
freshly ground black pepper
1 tbsp
chopped basil (optional)

Instructions

Warm a 4-quart pot over medium-low heat and add olive oil. When oil is hot, add the onion. Sauté, stirring, for 5 minutes. Add asparagus and raise heat to medium-high. Cook the asparagus, stirring occasionally, until it gets some color, 5-8 minutes. Add spinach, stir to combine, and then add the broth. Bring stock and vegetables to a low simmer, covered, for 10 minutes, remove from heat.

Ladle soup one cup at a time into blender. With a towel over the lid, puree, then pour into a separate bowl. Repeat until all the soup is pureed. If the soup has cooled, reheat briefly on the stove. Stir in the Parmesan, season to taste with salt and pepper, and serve. Chopped basil, a drizzle of olive oil, and a dusting of additional Parmesan will make welcome garnishes.