If you love asparagus, you’ll really enjoy eating this hearty spring soup. It’s filled to the brim with nutrients – iron rich spinach that cleanses the blood, protein rich quinoa and of course the asparagus which is an excellent source of vitamin K, folate, copper, selenium, vitamin B2, vitamin C and vitamin E – and very alkaline! This is a mild and cleansing soup yet the quinoa turns it into a filling meal on its own.
I love grilling my vegetables in the oven. It brings out a wonderful depth of flavour from the vegetables … plus I can do other things at the same time – bonus! I place the asparagus on a lined oven tray and also add the garlic and shallots with their skins on to roast.
As the vegetables roast, cook the quinoa on the stove. Use either white, red or black quinoa – or mixed like I did! If you want a lighter soup to use as a starter, you may even omit the quinoa if you prefer. Rinse the baby spinach.
Simply combine all the vegetables, add the broth and fresh spinach and cook a few minutes until the spinach wilts. Add himalayan salt, peppar and lemon juice to taste then we blend away until smooth. Enjoy!
- 500 gm asparagus (1 bunch)
- 3 shallots
- 3 garlic cloves
- ½ cup quinoa
- 2 cups fresh baby spinach
- 4 cups organic vegetable broth
- 1 lemon (juice)
- Olive oil, himalayan salt, peppar to taste
- Preheat oven to 180°C (355°F)
- Cook quinoa with water as directed (usually 15-20 mins) and set aside
- Peel and trim asparagus ends (if necessary) and chop into 5 cm pieces
- Place onions, garlic, asparagus on a lined baking tray and drizzle with a little olive oil
- Roast for 20 mins then allow to cool
- Remove skin from garlic and onions
- Add cooked quinoa, asparagus, onion, garlic and vegetable broth into a pot
- Heat and add fresh baby spinach and cook for 3-4 minutes until wilted
- Add lemon juice, salt and peppar to taste
- Blend all ingredients until smooth
- Garnish with parsley, lemon rind, seeds or a few grilled asparagus tips