Description
A creamy, flavorful soup packed with vegetables and body, yet completely dairy-free, gluten-free, and vegan. This comforting soup comes together quickly and makes a delicious meal any day of the week.
Ingredients
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 tablespoon olive oil
- 1 large zucchini, chopped
- 1/2 teaspoon kosher salt
- 1 pound asparagus, trimmed and chopped (reserve tips for garnish if desired)
- 1/2 pound potatoes (cooked or raw), chopped into 1/2″ dice
- 2 1/2 cups low sodium vegetable broth
- 1 teaspoon lemon juice
- Optional Garnish:
- Blanched asparagus tips
- Lemon twist
- Drizzle of extra virgin olive oil
Instructions
1. Trim the bottom 1 inch from the asparagus and discard. Chop the rest into 1-inch pieces, reserving the tips for optional garnish.
2. Heat olive oil in a large saucepan over medium-high heat.
3. Add onion, garlic, zucchini, and salt. Cook, stirring, for 3–4 minutes until fragrant and slightly tender.
4. Add asparagus, potatoes, and vegetable broth. Bring to a boil.
5. Reduce heat, cover, and simmer for about 10 minutes, until vegetables are very tender.
6. Transfer soup to a blender and blend on high until smooth and creamy.
7. Add lemon juice and blend again briefly. Taste and adjust seasoning as needed.
8. (Optional) To blanch asparagus tips, boil in salted water for 2 minutes, then shock in an ice bath. Drain and pat dry.
9. To serve, ladle soup into bowls and garnish with asparagus tips, lemon twist, or a drizzle of olive oil if desired.
Notes
This soup is incredibly flexible — use cooked or raw potatoes, and feel free to add fresh herbs for extra depth.
Great for meal prep and freezer-friendly.
Blanching the asparagus tips adds a beautiful and tasty garnish, but the soup is just as good without.