This delightfully smooth soup stars seasonal asparagus to make a fresh-tasting, nutritious springtime meal. This healthy soup is made lighter by using regular milk instead of heavy creams or can be made vegan by using coconut milk instead.
Ingredients
2 pounds asparagus, chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
3 cups vegetable broth
1/2 cup milk (or coconut milk)
salt and pepper to taste
1 tablespoon fresh dill, chopped
Directions
1. Add olive oil in a large pot and heat over medium heat. Add onions and saute until they begin to turn translucent.
2. Add the asparagus and broth and bring to a boil on high heat. Once boiling, reduce to medium heat and let soup simmer until the asparagus is soft, about 10 minutes.
3. Remove from heat and let cool. Once cool, blend soup in a food processor or blender until it is pureed.
4. Return to pot and warm on medium heat. Add milk and salt and pepper to taste. Add fresh dill to bowls before serving.
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