Spring Lunch 12
Spring Lunch 12
Spring Lunch 12

Asparagus, Pesto and Sweet Potato Soup

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July 25, 2016

Recipe by Drum Beets


1 medium yellow onion

5 cloves garlic, crushed

2 tablespoons olive oil

2 lbs asparagus

1 small bag baby spinach or 1 large bunch adult spinach, washed

1 small yellow/white sweet potato (about .75 lbs)

1 small bunch fresh basil

1 tablespoon (ideally) fresh oregano, or 1 teaspoon dried

Juice of 1 lemon

Salt + pepper to taste

1/2-1 cup raw pine nuts

Homemade or store-bought pesto for garnish (optional)

Shaved parmesan for garnish (optional)


1Crush garlic and set to side. Thinly slice onions and saute in oil large soup pot until gently caramelized - about 10 minutes.

2Wash but don't peel the sweet potato. cut into tiny cubes for quick cooking. Wash and trim asparagus and cut into inch-long pieces. Once onions are cooked, add garlic, a good pinch of salt and cubed sweet potatoes. Cover pot and let simmer on low for about 10 minutes until potatoes are soft.

3Then add oregano, asparagus, 1/2 cup pine nuts and just enough water that all vegetables are in water but not quite fully submerged. Turn up the heat until water is boiling, then lower to simmer covered for another 3-5 minutes until asparagus is for tender but not too mushy.

4Remove soup pot from heat, add torn fresh basil, spinach and lemon juice. Stir and cover until greens are wilted. Just a few minutes.

5Blend in batches until smooth. Adding a bit of water if necessary to reach desired consistency. Adjust seasoning to taste - adding more lemon, salt and black pepper if you prefer.

6Garnish bowls of soup with shaved parmesan, a little drizzle of pesto if you have it on hand, or toasted pine nuts, some fresh basil, or all of the above! serve with some good bread & a fresh greens salad!


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