Slow Cooker Asparagus, Spinach, and Potato Soup (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, bright soup filled with fresh asparagus and spinach, brightened by dill and lemon. Despite the publisher's vegan label, the recipe uses chicken broth, so it is not vegan. Comforting and healthy for a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (diced)
- 4 cloves garlic (roughly chopped)
- 1 lb. asparagus (trimmed and cut into 2-inch pieces)
- 2 potatoes (washed and diced (leave the peel on))
- 4 cups chicken stock/broth (or vegetable broth, for vegan/vegetarian)
- kosher salt (to taste)
- black pepper (to taste)
- 6 oz. baby spinach (or frozen)
- 2 tablespoons fresh dill (chopped)
- juice of one lemon
- croutons and poached eggs (for serving, optional)
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 712mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1233mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.