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Spring Detox Asparagus Soup

  • Author: Kerri Axelrod


  • Olive oil spray
  • 2 tbs olive oil
  • 1 large bundle asparagus, trimmed
  • 2 large leeks, thinly sliced
  • 2 cups fresh or frozen peas
  • 5 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 cups almond milk
  • 2 1/2 cups vegetable broth
  • 4 cups firmly packed baby spinach
  • Sea salt and pepper, to taste
  • 1/2 lemon, juiced
  • Sprouts, micro greens and asparagus for garnish


  1. Preheat oven to 400 degrees and spread asparagus onto bare baking sheet.
  2. Lightly season asparagus with Chosen Foods Olive Oil Spray(or similar), salt and pepper. Gently toss to coat thoroughly.
  3. Roast for 15 minutes, then set aside.
  4. Heat a large saucepan on medium heat. Once hot, add 2 Tbsp oil and shallot, garlic and leeks. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  5. Add peas, vegetable broth and almond milk and season with salt and pepper once more. Cover and simmer on low-to-medium heat for 15 minutes until the peas are vibrant and bright green in color.
  6. Add spinach until it begins to wilt and remove from heat.
  7. Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth.
  8. Transfer back to pot and bring to medium heat and simmer, whisk and reduce heat to low.
  9. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
  10. Remove from heat and add lemon juice. Garnish with asparagus, micro greens and sprouts.