Asparagus Spinach Coconut Soup | Dishin & Dishes

asparagus spinach coconut milk soup



A couple of weekends ago, I was watching a cooking show where the hostess was making spring food and an asparagus soup recipe drew me in, except for the butter and heavy cream, both of which I adore, but could really do without on my hips, behind and other parts of my body, if you know what I mean.

If you are one of those tall, lanky thin people who don’t know what I mean….it means it puts WEIGHT on me for gosh sake. Count your blessings!

I decided to re-create the recipe in a healthier sense and oh boy! Mr. Wonderful has fallen in love with this soup!  And the added healthy bonus is just a plus!

Start out by chopping one large bunch of asparagus into one to two inch pieces. Also, chop up two stalks of celery along with one leek and 2 cloves of garlic. Now, if you’re one of those people who makes a face at the sound of the word “leek” be adventurous! Leeks have a more delicate flavor than their cousin the onion, so if you don’t like strong onion flavor or are cooking a dish that an onion might overpower (like this one!), try using a leek instead. To learn how to cut and wash them click here for my leek tutorial.

So to start cooking this soup, add two tablespoons of coconut oil or olive oil into a large pot.  When it’s melted and the heat is up to medium temperature, add in the asparagus, leek and celery and stir for about ten minutes.  Then add in the garlic and stir for one minute more.

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Now add in four cups of vegetable or chicken stock. To make your own chicken stock click here and to make your own vegetable stock, click here. It just might be easier than you think!

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Stir this all around a few times and simmer for about twenty minutes, stirring every five-seven minutes or so.

Then add in in four cups of spinach. I forgot to take a picture!

Now using a ladle, add in enough of this mixture to fill your blender about half way full.

blending hot soups

**IMPORTANT!!!  Any time you blend a hot liquid, let it cool a bit first and then only fill your blender no more than half way full! Remove the lid or the removable clear plastic insert to add things and cover with a dish towel to avoid steam explosions and burning!

Blending asparagus soup

Turn this on and pulse a few times and then turn it on high and let it completely blend until smooth, then pour it into a bowl or another large sauce pan and repeat with the remaining asparagus/spinach mixture until all is pureed.

Next, pour it back into a clean pot and gently heat again over medium heat.

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Add in one 13.5 ounce can of coconut (or light coconut) milk and stir and bring back to a simmer and simmer for about five minutes more letting it thicken up slightly.

If you prefer SUPER silky soup, pour through a fine sieve.

sieve strain asparagus soup

I usually skip this step, however, because it’s pretty smooth and I prefer to keep the tiny bits of fiber in for more health benefits!

Garnish with creme fraiche, or Greek yogurt  and some blanched tips of asparagus stalks for a beautiful presentation!

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I was worried Mr. Wonderful wouldn’t like this soup but he raved about it for days. I’m making some more tonight while asparagus low prices abound!

Happy Spring!

Asparagus Spinach Coconut Soup



Cuisine: Soup

  • Ingredients
  • 2 T. coconut oil (or olive oil)
  • 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 large leek, white and light green only, chopped and rinsed
  • 3 cups spinach
  • 4 cups vegetable or chicken stock
  • 1 13.5 can light or regular coconut milk
  • ½ t. Kosher salt
  • ¼ t. ground black pepper
  1. In a large stockpot, heat the oil over medium heat.
  2. Add the asparagus, celery, and leek and cook, stirring occasionally, until tender, about 10 minutes.
  3. Add garlic and stir for one minute
  4. Add the vegetable or chicken stock, then reduce the heat and simmer for 20 minutes.
  5. Add spinach and stir for 1 minute, just to wilt
  6. Working in batches, fill blender to half full with mixture. Take off plastic clear lid but leave on main lid of blender. Cover hole with a dish towel and quickly pulse a few times, then turn blender on and let run for 1 minute to puree well. Pour into a clean large sauce pan.
  7. Repeat with remaining mixture until all your original pot is pureed and in sauce pan.
  8. Add the coconut milk and simmer for another 2-3 minutes minutes.
  9. Season with salt and pepper and adjust to taste.
  10. Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.
  11. IMPORTANT: It’s important when blending hot liquids to only fill half full in blender and leave the top opening open to allow steam to release. Failure to do so can result in hot explosions and burning!


Love asparagus and want MORE recipes featuring their lovely green stalks? Check out what other bloggers are offering for Food Network’s Spring Sensation Sides below!

The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette’s Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Weelicious: Italian Asparagus Sticks
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It’s Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better




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Spring Couscous Salad | Dishin & Dishes

Cous cous with asparagus and peas


If you haven’t made couscous before because it sounds fancy- schmancy and hard to make, you won’t believe how easy, and quick it is to make! This little pearly pasta is fairly healthy as well, depending how you cook it up.  And I think I did a pretty good job of keeping it fresh and light.

Add in some veggies and serve hot, or drizzle a bright lemon vinaigrette over it like I did for this dish and serve it chilled with spring veggies and fresh dressing and it’s a great salad along side some grilled meat on a warm day.

This is how simple it is.

Bring 3 cups of water just to a soft boil on your stove.

Once this boils, remove it from the heat and measure out 1 1/2 cups of it.

Enter the couscous.

Couscous origins hail from North Africa, (most heavy handidly in Morocco) and while originally made from millet, most Western quick-cooking versions are now made from semolina wheat that are moistened, then rolled into tiny balls and coated with fine wheat flour. So basically, cous cous is a tiny little pasta ball. The little pasta pearls are delicious, and fun to experiment with. They have a nice little pop in your mouth and paired with a nice dressing or even steamed with vegetable or chicken broth, they are an out of the normal dish to dine on.

There are typically 3 main sizes of couscous -Lebanese (large), Israeli (medium) and quick-cooking (small). Today, I used the Israeli size. I dumped one cup of it into a heat-safe bowl.

Then I added one and one-half cups of my boiling water right over top.

Next, I covered it with a plate (you could also use cling wrap). It’s greener and easier to use a plate! .

Next, I chopped up one cup of asparagus and tossed it into the remaining 2 cups of boiling water in my saucepan.

Also, I added in one cup of frozen peas, (use fresh if you can find them).

Bring these to a simmer again on the stove and let simmer 3-4 minutes. Then drain and return to pot and cover with water and ice to cool down.

In another small bowl, squeeze the juice of one lemon right into the bowl. This is about 2-3 tablespoons.

Whisk in the honey and then Drizzle in some olive oil -about 1/3 of a cup.


Oh yeah, whisk while you drizzle! It’s a tad bit hard to whisk, drizzle and snap photos.  Sorry!

Then chop up some I used about one tablespoon each of mint, parsley and chives.

Also add in 1/2 t. salt and 1/4 t. of cayenne pepper, just to make it interesting.

By now your couscous should be ready and steamed. Uncover it and taking a fork, fluff it up a bit, just in case it’s sticking.

Pour your vegetables right over top and your dressing as well.

Mix all of this up with a large spoon. Yummm.

You can eat this hot, or do like I did, and cover it and chill it for an hour. It’s a wonderful cold salad.

I think this would be fabulous topped with some grilled Ahi Tuna slices or even a nice piece of salmon. In the summer, serving it all cold would be so refreshing.

Have you had couscous? If not, can you think of a fun way to fix it? Let me know in the comments below!


Spring Couscous Salad



  • 1 c. cous cous (dry)
  • 31/2 c. water (divided)
  • 1 c. asparagus, tough stems snapped off, cut into ¾ inch pieces
  • 1 c. frozen or fresh peas
  • One large lemon, juiced (3 T.)
  • ⅓ c. olive oil
  • 2 T honey
  • 1 T. parsley, chopped
  • 1 T. mint, chopped
  • 1 T. chives, chopped
  • ½ t. salt
  • ¼ t. cayenne
  2. Bring all water to a simmer on high heat.
  3. Remove from heat and stir in ½ cups of water in with cous cous in heat proof bowl. Cover with plate and let sit 5-7 minutes.
  4. Return pot with remaining water back on stove and add in asparagus and peas. Simmer 5 minutes.
  5. Drain and cool in ice water bath.
  6. In small bowl, squeeze in the juice of one lemon (2-3 T). Whisk in honey. Whisk in olive oil slowly.
  7. Chop herbs and mix in.
  8. Fluff couscous after 7 minutes with fork.
  9. Pour in peas and asparagus.
  10. Pour dressing over top.
  11. Mix well and chill, one hour.


Look at what other Food Network bloggers are making for Sensations Sides for Easter!

:Feed Me Phoebe: Roasted Carrots with Za’atar
Jeanette’s Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za’atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides


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Aunt Jane’s Quiche | Dishin & Dishes

Aunt Jane's Quiche | Dishin & Dishes


Every fourth Sunday, Mr. Wonderful and I make breakfast for our church worship team.  They do four services a day which puts them at church sometimes from 8 a.m. to 2 p.m. and until four of us signed up to cook for them they had a box of donuts.

Now don’t get me wrong, on any given day, a box of donuts is a grand thing,  but it probably doesn’t provide a whole lot of sustenance.  And besides, Mr. Wonderful made homemade cinnamon rolls, so they were covered in the area of sweets.

Sunday I wanted to make quiche, and the best quiche recipe I could think of was my Aunt Jane’s quiche.

This is my Aunt Jane.

I have such fond memories of weekends at my aunt’s house with my cousins Laurie, Karen and Diane and my poor brother Steve (the only boy in the group).  Their house backed up to the woods on one side and an elementary school on the other which meant that we had a playground to play on.  The trails through the woods gave us young adventurers a mysterious place to explore but the greatest fun was for my Uncle Duane to pull us on a toboggan on his snowmobile through the the dark woods at night with only the light of the snowmobile to guide us.

I remember falling off the snow-mobile and my cousins and I clinging together in the dark woods until he realized we were gone and came back after us.  All great fun for young kids bundled up in puffy snowsuits in the winter.  No one here in Oklahoma knows what great fun snowmobiles can be.  I don’t even think you can buy one here.

Aunt Jane also used to make wonderful and delicious food.  Breakfast offered things like pancakes, and thick-sliced bacon.  Aunt Jane always put out little bowls of things like chocolate chips, pecans and powdered sugar to sprinkle over the pancakes, and as a young child, I was in heaven!

She will always be special in my heart and has been such a wonderful aunt to me (and great-aunt to my kids).

I love her dearly.

She is currently at home recovering from a hip replacement surgery.  I know she would love to read some comments from you all so if you could say “hi” and give her a “get well soon” I know she would get a kick out of it!  And if you make this recipe, come back and leave a comment thanking my Aunt Jane.

Here is her quiche recipe and believe me, you will come to adore it like I have.  Remove the peppers and onions for a basic bacon, egg and cheese quiche for picky eaters or add your own variation like fresh spinach or asparagus for seasonal options!

Start by cooking up 8 slices of bacon.  Make them like this which is my new favorite way!

Then for the crust – it’s a simple two-ingredient crust and may be a little unconventional, but, trust me, it’s delicious!

I made my quiche in a deep-dish pie stone, but if you are using shallow pie dishes or pans, no worries! I have included a printable at the end for either/or version!

Take one sleeve plus 6 saltine crackers and put them in your food processor.

Put the lid on and whiz them up for a minute until they form fine crumbs.  No food processor? Just put them in a baggie and roll them with a rolling pin.

In a medium saucepan, over medium-low heat, melt a stick of butter.  Be careful not to let it brown but just to melt.

Dump your cracker crumbs in the pot and mix them up really well.

Then press them firmly with a large spoon or rubber spatula up the sides and across the bottom of your pie pan.

Next, grate up 2 1/2 cups of Swiss cheese.  I can rarely ever find pre-grated Swiss cheese so I just buy a block and use the shredding blade of my food processor.  A box grater would work also!

Crack 4 eggs into a bowl and beat them up and then pour in 2 1/4 cups of half and half.

Dump in your cheese.

Chop up your bacon.

And add in right in.

Seriously, how could you wrong with eggs, bacon, cheese and half and half?  It’s such a winning combination.

Chop up two tablespoons of red pepper and red onion.  Add them into the mixture with one teaspoon of salt and one-half teaspoon of pepper and also a one-half teaspoon of paprika.

And mix it all up with fervor.

And pour it right into your crust.

Then take your spatula and kind of even things out in the dish.

Then pop your quiche into a 350 oven for 30-40 minutes for a deep-dish quiche or 20-30 for a shallow-dish one.

I made one plain bacon, egg and cheese quiche and one with peppers and onions for the worship team.  Mr. Wonderful was roasting some oven potatoes for them so it actually took mine almost 50 minutes to finish with all of that in the oven.

And remember, oven temperatures will vary, so check it after the least  amount of time by sticking a fork in the center of the quiche.  The center shouldn’t jiggle and the fork should come out clean when it’s done.

The top should be golden and browned and the whole thing will just look beautiful.

Try this quiche for your next breakfast or brunch.  It’ll become a favorite around your house like it is mine.

Thanks Aunt Jane for this fabulous recipe.   And thanks for the memories as well! I wish you a speedy recovery and hope someone makes you this quiche!

Because it’s so delicious!  If you make this, come back and leave a comment thanking my Aunt Jane.  I know after tasting this again this week, I could just kiss her!

Aunt Jane’s Quiche – Deep Dish Pie Dish



Recipe type: Breakfast

  • 2 c. crushed saltine crackers (1 sleeve plus 6 crackers)
  • 7 T. melted butter
  • 8-10 slices bacon
  • 2 T. chopped red onion
  • 2 T. chopped red pepper
  • 2¼ c. half-and-half
  • 4 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2½ c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 30-40 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.




Aunt Jane’s Quiche – Shallow Pie Dish



Recipe type: Breakfast

  • 1¼ c. crushed saltine crackers (1 sleeve)
  • 6 T. melted butter
  • 6 slices bacon
  • 1 T. chopped red onion
  • 1 T. chopped red pepper
  • 1½ c. half-and-half
  • 3 eggs, beaten
  • ½ t. salt
  • ½ t. paprika
  • 2 c. grated swiss cheese (8 oz)
  1. Preheat oven to 350º
  2. in food processor, whiz crackers until fine crumbs are formed (or place in gallon Ziploc baggie and use rolling pin to crush).
  3. In medium saucepan, melt butter over medium heat, remove from heat and stir cracker crumbs. Spread cracker crumbs in bottom and sides of pie pan to form crust, pressing firmly.
  4. Chop bacon slices into ½ pieces and cook over medium heat until bacon is crisp. Drain on paper towels to absorb grease.
  5. Combine other ingredients in large mixing bowl and pour into crust.
  6. Use spoon or spatula to evenly push around cheese and other fillings.
  7. Bake for 25 minutes or until fork inserted in center of quiche comes out clean without any eggs sticking to it.


Want to watch me make this on my TV segment? Click Play below!


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