Whole Food, Plant-Based Recipe Lemon & Dill Asparagus Soup

Ingredients

• 8 scallions (approximately one bunch), or 1 cup
  

• 3-4 garlic cloves, minced
  
• 2 medium sized Yukon gold potatoes, peeled and sliced thinly
  
• 1 pound asparagus = 2 cups of chopped asparagus in 1” long pieces (see instruction specifics)
  
• 3-4 cups broth or water
  
• Fresh thyme or 1 tsp dried thyme
  
• 1 T fresh dill
  
• 1 large lemon and zest
  
• Ground black pepper

Instructions

1. For asparagus, cut off the woody part from bottom and place these ends in a pot full of water to make stock. Cut tips off and place in a bowl covered with water. These will be used once the soup is done.
2. In a large heavy soup pot or Dutch oven, heat the pan and sauté the onion in broth or water for a few minutes.
3. Stir often until the onions have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, and asparagus.
4. Bring to a boil, reduce the heat, cover and simmer gently for approximately 30 minutes. Do not overcook, as you want to keep soup as bright green as possible.
5. Purée the soup with a hand blender until creamy. Add lemon juice, zest, dill, and black pepper to taste.
6. Add the asparagus tips back to soup, heat, and serve.

Chef's Notes