What I love about the change in seasons is the seasonal fruits and vegetables. We get to celebrate spring with asparagus, green onions, leeks, mint, new potatoes, peas, radishes, spinach, strawberries, and wild greens to name a few. To help celebrate I thought I would share my healthy asparagus soup recipe.
1-2 tablespoons avocado oil (can also use canola or grape seed)
1 large onion, peeled and diced
2 teaspoons thyme
4 cups broth (vegetable or chicken), low-sodium, low-fat
2 pounds fresh asparagus, trimmed and cut into ½-inch pieces
Salt & freshly ground black, to taste
In a large stock pot heat the oil over medium heat, add the onion and cook for a 10 minutes, stirring occasionally. Add the thyme, stock, and asparagus and cook over medium-low heat for 20 – 25 minutes, until the asparagus is very tender.
Puree the soup using an immersion blender or in batches in a blender. Season with salt and pepper.
To serve: I like to make croutons with thin sliced bread brushed with olive oil and garlic, toasted. Then I top the toast with Parmesan cheese and put them back in toaster oven to melt the cheese.
Optional: I find this soup to be creamy but you could add a splash of milk or cream at the end.