Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (chopped)
  • 1 large clove garlic (minced)
  • 1 tablespoon olive oil
  • 1 large zucchini (chopped)
  • 1/2 teaspoon kosher salt
  • 1 pound asparagus
  • 1/2 pound potatoes
  • 2 1/2 cups low sodium vegetable broth
  • 1 teaspoon lemon juice

Instruction

  • Trim the bottom one inch from the asparagus and discard (this is the tough part of the stem and it can get fibrous). Chop the asparagus into 1" pieces, reserving the tops for garnish if desired.
  • In a large saucepan over medium high heat, add the olive oil.  When hot, but not smoking add the garlic, onion and zucchini and salt. Cook and stir until the vegetables are fragrant and slightly tender, about 3-4 minutes.  
  • Add the asparagus, potatoes and broth.  Bring to a boil, reduce heat to a simmer, cover and cook for about 10 minutes until the vegetables are very tender.
  • Transfer the vegetables and broth to a blender and blend on high speed until smooth and creamy. 
  • Add the lemon juice and blend to combine.  Taste for seasonings and add additional salt and/or pepper if desired.