- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My asparagus soup is unbelievably smooth and creamy, yet it’s made without a drop of cream. Instead, we blend together asparagus, potatoes, and an easy homemade broth that’s light and fragrant. It’s healthy, satisfying, and naturally vegetarian!
Ingredient:
- 2 pounds asparagus
- 1 large leek
- 1 medium carrot
- 2 garlic cloves, gently smashed
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 2 medium russet potatoes, peeled and diced, about 1 pound
- 3 cups baby spinach
- Half of a lemon, cut into wedges
- Salt and fresh ground black pepper
- Parmesan cheese, ricotta, or mascarpone for garnish, optional
