Creamy Vegan Asparagus Soup
Ingredients
- 1 medium or large shallot or 1 sweet onion
- 2 cloves garlic
- 1 large zucchini
- Large bunch of asparagus, about 1 pound
- 1 medium or large russet potato
- 2 1/2 cups low sodium vegetable broth
- 1/4 lemon
- 1/2 to 1 teaspoon salt, or to taste
Preparation
Heat a large pan over medium heat, add onion and sauté for a few minutes, then add garlic for 30 seconds, add zucchini and salt. If sticking, use a bit of vegetable broth or water. Cook and stir for a couple of minutes until tender.
Add asparagus, potatoes and broth. Bring to a boil, reduce to a simmer, cover and cook until the veggies are very tender, about 10 minutes.
Transfer to a blender and blend on high speed until smooth and creamy.
Pour back into pot and add lemon juice. Mix to combine and add additional salt and/or pepper if needed.
Garnish with blanched asparagus tips and breadcrumbs if desired.
