Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 2 celery stalks (chopped)
  • 1 clove garlic (minced)
  • 1 tsp mustard seeds
  • 1 bay leaf
  • 1 tsp thyme leaves
  • 1/2 tsp salt
  • 3 large russet potatoes (peeled and quartered)
  • 8 cups vegetable stock (no sodium)
  • 2 lb asparagus (trimmed, tips removed and reserved)
  • 1/2 lemon (juice of)
  • 1 tbsp chopped fresh dill

Instruction

  • Heat oil in a large stockpot over medium heat. 
  • Add onion and celery, and garlic to the pot, reducing heat to medium-low. Cook, stirring occasionally until softened, about 5 minutes
  • Add mustard seeds, bay leaf, thyme leaves, and salt, stirring to coat, about 1 minute
  • Add the stock, potatoes, asparagus stems, and lemon juice. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.
  • Using an immersion blender, puree the soup to a smooth consistency. 
  • Add asparagus tips to the soup and simmer a further 5 minutes
  • Stir in dill, remove from heat, and serve topped with croutons