Prep time: 5 minutes; Cook time: 25 minutes; Serves: 6 (1 cup bowls); Nutrition: 89 calories per 1 cup serving (!)

What you need:

• 1 lb asparagus (my bunch was just over 1 lb)
• 1 medium onion, diced
• 1 tbsp olive oil
• 1 medium potato, peeled and diced (omit for Keto diet, substitute sweet potato for Whole 30 or Paleo diet, or omit)
• 4 cups vegetable stock
• 1/2 tsp tarragon
• 1/4 tsp salt
• 1/4 tsp pepper
• fresh lemon juice

What you do:

• In a large pot (I used my 3.45l (3.5 quart) cast iron Staub Pumpkin pot) over medium-high heat, add the olive oil saute the onions until soft, about 5 minutes

• While onions are cooking, cut up your asparagus. Cut off the tips and reserve. Remove the woody ends, and cut the balance of the asparagus into 1″ pieces.
• Add the salt, pepper and tarragon, stir for about 10 seconds

• Add the asparagus and stir, cooking for about 3 minutes

• Add the potatoes and stir

• Add the stock and stir

• Reduce heat to low, cover and cook about 15 – 20 minutes until asparagus and potatoes are cooked and soft
• While the soup is cooking, blanch your reserved asparagus tips (I put mine in a bowl and covered with boiling water)

• Use your immersion blender and blend until smooth (or blend in a blender in batches until smooth) – ELIN’s TIP: make sure your immersion blender is in the centre of your pot to avoid a mess.

• Stir to make sure that the soup is smooth and pureed
• Serve
• Add 1 tsp of lemon juice to each bowl, stir and top with some of the asparagus tips

• Enjoy!

• Happy Easter and Passover!

• A great soup that everyone can enjoy!

• Welcome Spring

Yield: 6 servings

Spring Asparagus Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This soup is perfect for any family member as it is gluten-free, vegetarian, vegan, dairy-free, Whole 30 compliant, and good for those following a Paleo or Keto diet! (See notes in recipe for Whole 30, Paleo or Keto modificaitons.)

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Ingredients

• 1 lb asparagus
• 1 medium onion, diced
• 1 tbsp olive oil
• 1 medium potato, peeled and diced
• 4 cups vegetable stock
• 1/2 tsp tarragon
• 1/4 tsp salt
• 1/4 tsp pepper
• fresh lemon juice

Instructions

1. In a large pot (I used my 3.45L (3.5 Quart) cast iron Staub Pumpkin pot) over medium-high heat, add the olive oil saute the onions until soft, about 5 minutes
2. While onions are cooking, cut up your asparagus. Cut off the tips and reserve. Remove the woody ends, and cut the balance of the asparagus into 1" pieces.
3. Add the salt, pepper and tarragon, stir for about 10 seconds
4. Add the asparagus and stir, cooking for about 3 minutes
5. Add the potato pieces and stir
6. Add the stock and stir
7. Reduce heat to low, cover and cook about 15 - 20 minutes until asparagus and potatoes are cooked and soft
8. While the soup is cooking, blanch your reserved asparagus tips (I put mine in a bowl and covered with boiling water)
9. Use your immersion blender and blend until smooth (or blend in a blender in batches until smooth) - ELIN's TIP: make sure your immersion blender is in the centre of your pot to avoid a mess.
10. Stir to make sure that soup is smooth and all pieces are pureed.
11. Serve
12. Add 1 tsp of lemon juice to each bowl, stir and top with some of the asparagus tips.