I’ve been eating a lot of soup lately, which seems strange because of the sweltering heatwave that’s been hitting the midwest lately. I’m craving the stuff none the less. Asparagus is one of my favorite vegetables, and it’s the season to be getting the good stuff. This was a super simple and really tasty way of getting my share of different veggies, and making a meal of it to last a couple days.
Ingredients:
1 chopped medium onion, 2 tbs Olive oil, 1 lb of Asparagus (fresh or frozen), 1 lb frozen chopped spinach, 4 cups of Vegetable Broth, 1 tsp of Italian herb dried mix, Juice from 1/2 a lemon, 1 tsp lemon zest, 1 tsp garlic powder, Salt and Pepper to taste.
Instructions:
Heat the olive oil in a large sauce pan over medium heat and add onions – saute 5-7 mins until soft. Remove the onioin from the heat, and put into a blender or food processor. Add the thawed asparagus and spinach and puree until mostly smooth.
Add the puree to the pot where the onions were cooked, and add the veggie broth – stir and heat to a boil. Add Lemon juice, zest, garlic powder, salt and pepper, and Italian herbs – stir. Reduce heat to low and simmer for 25-30 mins, stirring occasionally. Let rest for 5-10 mins before serving.
Serve with Herb Croutons on top, and a dollop of non-dairy sour cream (optional) – soup is best warm or at room temperature.
prettied up and ready to be eaten
