Description
Nothing says spring more than a vibrant green asparagus and garlic scape soup! Use your choice of greens – kale, spinach, chard, or even mustard or dandelion greens – and make it creamy with either cauliflower or white sweet potato, depending on your preference and dietary need.
Ingredients
Scale
- 1/2 pound asparagus
- 1 tablespoon olive oil
- 6 garlic scapes
- 1/2 pound cauliflower, cut into florets OR white sweet potato, peeled and cut into chunks
- 1 teaspoon salt (or more to taste)
- 4 cups broth
- 2 cups kale, spinach, or other leafy greens
- 1 tablespoon fresh lemon juice (or more to taste)
Instructions
- Heat about 1 cup water to boiling in a large saucepan.
- Cut off top 2-3 inches of asparagus and set aside the rest for step 5.
- Place asparagus tips in a steamer basket and place in saucepan over boiling water. Cover and steam for 3 minutes. Drain water and place asparagus tips in a bowl of ice water and set aside.
- Return now empty saucepan to medium heat and add 1 tablespoon olive oil.
- Roughly chop garlic scapes and remaining asparagus stalks. Add to saucepan along with cauliflower or sweet potato and cook, stirring constantly, until everything is vibrant green and slightly soft (3-4 minutes).
- Add salt and broth. Bring to a simmer and then cover and cook for 5 minutes.
- Add greens and cook for 2 minutes or until greens are wilted and other vegetables are very soft.
- Remove from heat and use immersion blender to puree soup.
- Add lemon juice. Taste and adjust seasonings.
- Drain the asparagus tips from step 3 and add to the soup before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer