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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Curried Cauliflower Chowder | Dishin & Dishes

Creamy cauliflower soup chowder


Every time I see another picture of a recipe for a creamy cauliflower soup, I get the urge to run right home and make it. This weekend I actually did it and I think I came up with a healthy option as well as a delicious one.

This recipe makes a pretty good sized pot of soup and you will need two heads of cauliflower. One you cook ahead of time and purée right into the broth to become the thickener of the soup instead of cream. The other is chunked up to give it some texture and bite and the entire thing is flavored with a little hint of curry spice that packs a big punch of flavor.


cauliflower soup recipe

This soup is one you can have seconds and thirds of without feeling guilty so eat up my friends!

Creamy healthy Cauliflower chowder

I am writing this post also in honor of Food Day, which will be here on October 24.

Food Day is a nationwide celebration of a movement towards sustainable, affordable and healthy food that builds all year and culminates in a day of action on October 24 every year.

What you can do to be pro-active:

*Plant a vegetable garden in your backyard or even start a potted garden with easy-to-grow foods like lettuce, herbs or tomatoes

*resolve to and put into action a plan to introduce healthier foods into your diet. Start with something small like incorporating one or two raw or cooked fresh vegetables into you and your family’s lives.

This is not just a great cause but should become an added benefit to you and your family to bring health and an active lifestyle for years to come.


Curried Cauliflower Chowder



Recipe type: soup

  • 2 T. Olive oil
  • One medium yellow onion, chopped
  • 2 cloves garlic, chopped finely
  • 1½ to 2 T. Red curry paste or 1 T. Curry powder
  • 4 c. Chicken or vegetable stock
  • 2 heads cauliflower, core and leaves removed and chopped into bite-sized pieces
  • 1 (14 oz.) can light coconut milk
  • Chives and/or sliced red chiles for garnish
  1. In large stockpot or soup kettle, add olive oil and older over medium high heat.
  2. Add onion and sauté 3-5 minutes to soften but not brown, stirring often
  3. Add garlic for one minute, stirring often
  4. Add curry paste or powder and stir another minute
  5. Add stock and one had of cauliflower
  6. Bring to boil and simmer for 15minutes, or until cauliflower is very tender
  7. Pour in batches into blender and purée until smooth
  8. Add back into pot and stir in 2nd head of chopped broccoli
  9. Simmer 15 minutes with lid on until very tender
  10. Our in coconut milk and stir
  11. Serve with garnishes of chopped chives and red chilie



See what other fabulous food bloggers are making with cauliflower during Food Networks Fall Fest!

The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette’s Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)


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Chicken Tortellini Soup | Dishin & Dishes

Chicken Tortellini Soup | Dishin & Dishes


A while back, my friend Joy and I were talking and she shared with me that she had made this deliciously simple soup.  She also said it had scored a nod of approval from her husband Dale and that I should try it and SOON!

So i tried it out one night on my family and got a resounding thumbs up from all of them.

This week I’ve been in Michigan caring for my Mom.

During a routine colonscopy, a cancerous polyp was removed a month or so ago, and the doctor advised to remove the entire section of the colon to make sure the cancer hadn’t spread.

Thank God that the test results on that section came back clear! Much prayer was offered and we all breathed a sigh of relief when that call came. After she went home, Mom had to be on a “soft diet” and the thought of this soup came to me. I fixed it one night and it got a third and unanimous “this is yummy!” so I thought I’d share it with you too!

And best of all?

It’s super simple to make!

There are two ways to make this recipe.

You can add all ingredients to a crock pot, turn it on low and cook it for 5 hours. IF you make it with a crock pot, you should buy frozen tortellini, (which is less expensive and just as good really).

The second way is to simmer it on the stove. It all comes together very quickly for a speedy dinner this way.  You can still use the frozen tortellini, but it will take a little longer to cook this way. The fresh tortellini that you buy in the refrigerated cold section of the grocery store cooks lightening quick, in just a few short minutes and is really delicious.  I used cheese tortellini but you can use mushroom, or whatever floats your boat! So choose your method and have at it!

Start by adding one box of chicken broth or stock, two (14.5 oz) cans of chopped tomatoes,  and one eight-ounce block of cream cheese (both light or fat-free work beautifully) to a large kettle and bring it to a gentle simmer over medium heat.  Add in 2 teaspoons of Italian spice and softly simmer and stir the mixture until the cream cheese completely melts and becomes smooth and creamy.  It might look chunky or curdly for a minute but it will mellow out soon, just keep stirring. It will resemble a creamy tomato soup.

Next, add in 3 chopped (uncooked) chicken breasts and simmer for 5 minutes or so.  If using frozen tortellini, add it in next and cook according to package directions (usually 7 -10 minutes).  If using fresh tortellini, hold off a few minutes and add in 4 cups of chopped fresh spinach or kale and then simmer 5 minutes before adding the tortellini.  Otherwise, add the spinach when the frozen tortellini has five minutes left.

The result is a creamy tomato soup infused with the flavors of Italy – oregano, basil and parsley, plump and tender tortellini filled with soft warm cheese, and flavor-infused, moist chicken, along with little bits of cooked tomato and tender greens.

Serve a hearty and crusty loaf of bread alongside of the soup and a simple salad and you are all set for a comfort food feast with your honey or family.

This recipe will become a favorite of ours for a long time. It’s simple, delicious and warms your heart (and tummy) in a wonderful way.

Chicken Tortellini Soup



Recipe type: Soups

  • 1 box chicken broth or stock
  • 2 (14.5 oz.) cans tomatoes, chopped
  • 1 (8 oz.) cream cheese, light or fat free, cubed
  • 2 t. Italian spice
  • 2 chicken breasts, cubed
  • frozen tortellini
  • 4 c. chopped spinach or kale
  • ½ t. salt
  • ¼ t. pepper
  • Parmesan cheese for serving
  1. Heat chicken broth, tomatoes, cream cheese and Italian spice over medium heat until it boils. Reduce heat to simmer and stir until cream cheese is melted and resembles creamy tomato soup. about 5 minutes.
  2. Add chicken and simmer 5 minutes
  3. Add frozen tortellini and cook according to package directions.
  4. When four minutes remains, add spinach, salt and pepper,
  5. Serve warm and sprinkled with parmesan cheeese.



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