This rich and creamy soup is a versatile foundation for the addition of whatever seasonal vegetables you have on hand. It has the most beautiful flavor and is a total crowd pleaser!Serving Size: 6 People, Prep Time: 10 Minutes, Cook Time: 20 Minutes
Ingredients
Instructions
Ingredients
1/2onionroughly chopped
2large carrotsroughly chopped
2bunches of asparagusroughly chopped
2cupslightly packed spinach leavesor a heaping handful or two
2-3tbspolive oil
4-5clovesof garlicminced
3.5cupsof chicken broth
salt and pepper to taste
microgreens or herbs for garnish
1/2zucchini, mincedoptional for topping
parmesan cheese
Instructions
In a medium pot, sauté the chopped onion on medium heat until slightly softened.
Add in the carrots and begin to saute. Add in the asparagus.
Cook until just softened/ slightly al dente
Pour chicken broth into mixture, and turn the heat up to high
Just as the liquid comes to a boil, turn the heat down to low and blend until smooth and creamy with no lumps. (An immersion blender is easiest.)
Simmer on low for a few minutes to thicken
Serve hot or chilled in a bowl garnished with something unique and pretty like microgreens (we used a radish sprout from the garden!) and a little parmesan cheese. (Add fresh minced zucchini on top if you have it!)