Gluten-free

Serves 2 as a main dish or 4 as a side

Prep time: 5 minutes     |     Cook time: 25 minutes

Ingredients:

• 1 tablespoon avocado oil (or another high-heat oil)
• 4 medium spring onions, stalks removed and set aside, bulbs roughly chopped (about 1 cup)
• 2 large cloves garlic, roughly chopped
• 1 bunch asparagus, woody-ends trimmed, cut into 1-inch pieces (about 2 cups)
• 2 small red potatoes, diced (about 1.5 cups)
• Rind from a wedge of parmesan cheese (optional)
• 2 cups vegetable or chicken broth
• Juice of 1 medium lemon
• 5 teaspoons salt
• 1/2 teaspoon fresh black pepper

Topping ideas:

• Grated parmesan cheese
• Spring onion stalks, minced
• Drizzle of olive oil

Directions:

1. Place medium saucepan over medium-high heat and allow to heat up for 2-3 minutes before adding 1 tablespoon avocado oil. Add in spring onion once oil is hot, about 1 minute.
2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds.
3. Add asparagus, potatoes, and parmesan rind if using to the pot and stir well. Add broth and bring mixture to a simmer. Cook until potatoes and asparagus are easily pierced with a fork, which will take 12-15 minutes.
4. Once tender, remove the parmesan rind and discard. Carefully pour the mixture into a high-speed blender. Pour most of the liquid into a separate bowl; it is best to start with less liquid and add more as needed.
5. Add lemon juice, salt, and pepper to the blender. Starting at the lowest setting, blend the soup until smooth and creamy. Add in remaining broth as desired to match your consistency preferences. Taste and adjust seasonings if needed.
6. Carefully ladle into bowls and sprinkle with your desired toppings and enjoy immediately. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com