Martha Stewart Asparagus and Potato Soup with Ginger

Martha Stewart asparagus and potato soup with ginger takes 55 minutes and a handful of russet potato, asparagus and cilantro to make a silky, dairy-free green soup. Try this cozy soup for a spring lunch, Easter brunch or light weeknight dinner, since it's vegan and tastes great warm or chilled.

Blend the soup with the spinach and cilantro while the vegetables are still just tender, then loosen it with the reserved cup of cooking liquid. Overcook the asparagus and the color turns dull and olive instead of that bright spring green.

Martha stirs a full quarter cup of olive oil into the blended soup, which gives it a creamy body without any dairy at all. She also blends in raw cilantro and baby spinach, so the flavor stays fresh and the color stays vivid.

Martha Stewart Asparagus and Potato Soup with Ginger

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

330

kcal

Starchy potato and a quarter cup of olive oil blend into a smooth, velvety soup that tastes creamy without any dairy. Ginger and cilantro keep every spoonful bright, and a drizzle of oil with a squeeze of lemon finishes the bowl.

Ingredients

• 2 tablespoons plus ¼ cup extra-virgin olive oil, plus more for serving
  

• 1 shallot, chopped
  

• 1 tablespoon minced fresh ginger
  

• 1 russet potato, peeled and chopped (1 ½ cups)
  

• Kosher salt and fresh ground pepper
  

• 1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
  

• 1 cup packed cilantro leaves (from about 1 large bunch)
  

• 2 cups packed baby spinach
  

• Lemon wedges, for serving
  

Directions

• Cook shallot and ginger: Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, then add the chopped shallot and 1 tablespoon minced ginger. Cook until softened, 4 to 5 minutes, so the aromatics sweeten before any liquid goes in.
• Add potato and water: Stir in the chopped russet potato and 4 cups water, then season with salt and pepper. Simmer for 5 to 6 minutes, until the potato is just tender.
• Simmer the asparagus: Add the chopped asparagus to the pot and keep simmering for 8 to 10 minutes more. It's ready when all the vegetables are tender.
• Reserve liquid: Scoop out 1 cup of the cooking liquid and set it aside. Then move the rest of the mixture to a blender and let it cool slightly.
• Blend until smooth: Add the cilantro and baby spinach to the blender and purée until smooth. Pour in the reserved liquid a little at a time until the soup reaches the consistency you like.
• Finish and serve: Pour the soup back into the pot and stir in the remaining 1/4 cup olive oil, then season with salt and pepper. Serve it warm or chilled with a drizzle of oil, more pepper and lemon wedges on the side.

Tools for this recipe

• Vitamix E310 blender, Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Is this asparagus soup really dairy-free and vegan?

Yes, it uses only olive oil and potato for its creamy texture, so there's no milk, cream or butter anywhere. Check that your salt and any toppings are vegan too, since cheese and bacon are the usual surprises.

How long does the soup keep in the fridge?

Keep it in an airtight container in the refrigerator and eat it within 3 to 4 days. When you want a bowl, warm it on the stovetop or in the microwave until it's steaming hot.

Can I freeze this soup?

It freezes better than most creamy soups because it has no dairy to separate. Let it cool completely, then freeze it in an airtight, freezer-safe container for up to 3 months.

What can I put on top of the soup?

Crushed tortilla chips, croutons or toasted pumpkin seeds add crunch, while a spoonful of yogurt makes it richer. Chopped scallions and fresh herbs like cilantro or parsley brighten each bowl, and bacon or Parmesan work if you're not keeping it vegan.

Can I serve this soup cold?

Yes, it tastes great chilled, which makes it a good choice for warm spring days. Chill it in the fridge for a couple of hours. Then stir it and add a fresh drizzle of oil and a squeeze of lemon.