Soups often contain excess amounts of salt and oil. Not this one! There is no oil and the salt is kept to a minimum by using low sodium vegetable broth and just enough salt to enhance the natural flavors of the veggies – about ¼ teaspoon per serving. It’s light, refreshing and a perfect way to take advantage of the all the asparagus making its appearance in the spring markets.
Ingredients
2 cups asparagus (chopped into 1-inch pieces)
2 medium zucchini (roughly chopped to about 2½ cups)
½ cup chopped shallots (or sweet onion)
1 quart low sodium vegetable broth
½ tablespoon herb de provence
½ tablespoon chopped garlic
1½ teaspoons sea salt
freshly ground black pepper
garnish with 12 asparagus spears (2 per bowl)
Directions
- While you are chopping the vegetables, bring the vegetable broth to a boil.
- Add in all ingredients (except asparagus spears for garnish), return to a boil, cover with a tight-fitting lid, reduce heat to low/simmer and cook for 15 minutes.
- After 15 minutes, gently place the 12 asparagus garnish spears on top of the soup and simmer (covered) another 2 minutes.
- Remove asparagus spears with tongs and place in cold/ice water to stop cooking.
- Using a blender, food processor or immersion blender, puree the soup until it is completely smooth.
- Place in serving bowls, sprinkle with freshly ground black pepper and garnish with asparagus spears.
- Serve hot immediately.
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