It’s asparagus season! Celebrate local and fresh ingredients with this guilt-free, awesome soup! While this recipe is vegan, you could certainly add a little cream for that extra something special
Lemon and Thyme Asparagus Soup
¼ cup olive oil
2 ½ pounds fresh asparagus, woody ends removed and chopped into 1” pieces
4 Celery stalks, cut into 1” pieces
2 onions, diced
16 cups vegetable stock
6 cloves garlic, minced
1 tablespoon dried parsley
2 teaspoons dried, crumbled sage
2 teaspoons dried thyme
3 bay leaves
zest and juice of one lemon
4 cups spinach (stems removed)
salt and pepper to taste
In a large stockpot, heat olive oil over medium heat, stir in asparagus, celery and onion. Sprinkle with a little salt and pepper. Continue cooking until onions turn translucent.
Add in vegetable stock, garlic, parsley, sage, thyme and bay leaves. Turn heat up to high and bring to…
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