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  • Lily Scott

Asparagus Soup


This Spring Meal Idea is a crowd pleaser. I teased it out to the kids (7 year old was a 2 bowl kind of gal) and am adding it to the holiday menu. I use Lily’s Ladle Veggie Mineral Broth, but the protein varieties are excellent as well. We did a cheese crumble choice of feta or blue, highly recommended both! But you do you! 🍃 🌱


🌱🌱🌱Asparagus Soup🍃🍃🍃🍃

2 tbsp extra virgin olive oil

1 yellow onion, chopped

2 carrots, chopped

3 cloves garlic, minced

1/2 tbsp tomato paste

1 medium zucchini, chopped

1 bunch of asparagus, chopped

2 pints Lily’s Ladle Veggie Mineral Broth

1/2 cup water

Salt and pepper to taste

Cheese crumbles of your choice sprinkled on top (feta, blue, goat, etc)


METHOD:

1. In a soup pot on Med-high heat, add olive oil, onions and carrots. Sauté about 5 mins, until onions are just start to brown on the edges. Add garlic and stir 1 min. Add tomato paste and stir to coat veggies.

2. Add zucchini, asparagus, Veggie Mineral Broth and water. Cover and bring to a boil. Then lower to simmer for 15 mins.

3. Salt and pepper to taste.

4. Purée in a blender or food processor (in batches) or with an immersion blender.

5. Crumble cheese over the top of your bowl!

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