Ingredients
1 tbsp canola oil
2 garlic cloves, minced
1 white part of leek, finely chopped
35 asparagus spears, woody ends removed
1 medium zucchini, chopped
1 tbsp water for steaming
1 cup water for blending
4 to 5 tsp fresh lemon juice
1/2 tsp garlic powder
1–2 pinches cayenne pepper, to taste
Freshly ground black pepper, to taste
Instructions
In a large saucepan, heat canola oil over medium-low heat. Add garlic and leek. Sauté for 2–3 minutes until fragrant and slightly translucent.
Add chopped zucchini and asparagus with 1 tbsp water. Cover and cook for 10–15 minutes until tender.
Transfer to high-speed blender with 1 cup water. Blend until smooth.
Return soup to pot. Stir in lemon juice, garlic powder, cayenne, and black pepper. Adjust to taste and serve warm.
Notes
To enhance creaminess without dairy, blend in a few cooked white beans. Adjust lemon and cayenne to your taste. Best enjoyed fresh, but also freezes well.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop and Blending
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 424kcal
- Sugar: 4g
- Sodium: 158mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 7mg