Green Goddess Asparagus Soup with Poached Egg Recipe
A flavorful and satisfying way to switch up your asparagus this spring. Loaded with antioxidants and gut nourishing prebiotics.
This lovely soup is a flavorful and satisfying way to switch up your asparagus this spring. Not only is it loaded with fiber and antioxidants, asparagus also contains prebiotic compounds that can help nourish your gut microbiome.
For an extra protein boost, top each bowl of soup with a poached egg. The creamy yolk adds a richness and depth of flavor to the dish that's hard to resist especially if you use pasture-raised eggs. It's also loaded with herbs that add freshness and even more nutritional benefits. Parsley, for example, is rich in vitamins C and K, while chives contain beneficial sulfur compounds.
So if you're looking for a tasty way to support your hormones and gut health this spring, try putting this delightfully green asparagus soup on your next menu!
Makes: 2 bowls
Prep Time: 5 mins
Cook Time: 20 mins
- 2 tablespoons olive oil, plus extra for garnish
- 1 cup sliced leek
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces, reserved the tops as garnish
- 3 cups vegetable or chicken broth
- 1 cup spinach, chopped and slightly packed
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives, plus extra for garnish
- 2 sprigs fresh tarragon, chopped (or 1 tsp dried)
- 2 Tbsp nutritional yeast (optional)
- Sea salt and white pepper
- 2 eggs
- Dash of cayenne pepper - optional
- Heat the olive oil in a large pot over medium heat.
- Add the leeks and garlic, and sauté until the leeks are tender, about 4 minutes.
- Add the asparagus and broth, and bring to a boil. Reduce heat and simmer for 10 minutes, or until the asparagus is tender.
- While the soup is simmering, prepare the reserved tops for garnish. Toss them in a small frying pan with a tablespoon of water and a good pinch of salt, cook for 2 minutes then transfer to a paper towel to drain.
- Add the spinach, herbs, and nutritional yeast then use an immersion blender (or blender or food processor) to puree the soup until smooth.
- Season with salt and pepper to taste (use black pepper if you don’t have white).
- To make the poached eggs, fill a saucepan with 3 inches of water and bring it to a very gentle simmer. Using a slotted spoon, stir the water in a circular motion to create a gentle whirlpool.
- Crack an egg into the center of the whirlpool and allow the egg to cook for 3-4 minutes, until the white is set and the yolk is still runny.
- Use the slotted spoon to remove the egg from the water and place it on a paper towel to drain off. Repeat the process with the remaining egg.
- To serve the soup, ladle the soup into each bowl, then top with the asparagus tops, a poached egg, a sprinkle of chives, and a drizzle of olive oil.
Two other toppings that we love on this soup are beeya for texture and hormone support and/or a spoonful of thick yogurt for a touch of creamy tanginess.You can also simplify the egg process by just splitting a jammy boiled egg, rather than poaching, if you find it challenging.