Asparagus Soup with Spicy Spinach Swirl

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of this recipe here!

Spice Profile:

Soup: Basil, black garlic, fennel, garlic, nutritional yeast, onion, oregano, porcinin mushroom, red chili flakes, rosemary

Swirl: Annato seed, black lime, black pepper, brown sugar, cumin, habanero, kosher salt, lemons, lime oil, lime zest, mexican oregano, onion

Two spring favorites, one bowl. I’m keeping this one super simple.

For the soup:

• 1 bunch asparagus

• 2 scallions, chopped

• 2 tsp Stock+Spice Asparagus Soup Seasoning

• About 4 cups water

• Olive oil

• Salt to taste

For the spinach swirl

• About 1/2 lb spinach

• 2 tsp Stock+Spice Yucatán Spice Blend

• olive oil

• Salt to taste

Start the soup
Wash and trim the asparagus, then chop it into 1/2-inch pieces. Heat a soup pot with a little olive oil and sauté the chopped scallions for about 1 minute. Add the asparagus soup seasoning and cook for about 10 seconds more, just to wake up the spices. Add the chopped asparagus and about 4 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

Make the spinach swirl
While the soup is cooking, rinse the spinach and give it a rough chop. Add it to a large skillet over medium heat, cover, and let it cook for about 4 minutes, until very tender. Remove from the heat, then purée the spinach with the Yucatán spice blend and about 2 Tbsp olive oil, using a food processor or immersion blender, until smooth. Add salt to taste.

Blend and season
When the asparagus is tender, blend the soup until smooth. Taste both the soup and the spinach swirl and adjust salt as needed.

Serve
Pour the soup into bowls and add a dollop or swirl of the spiced spinach on top. Finish with a little squeeze of lemon if you like.

Enjoy!