Light, Lemony and Healthy Asparagus Soup (no cream)!

I obsess over eating soup in the winter. Its comforting, warming and I love using different vegetable combinations to make them special. Usually I lean towards the root and winter vegetable soups, butternut squash, carrot ginger, kale and bean, but I really wanted something lighter and Springier. We have one more year until our own asparagus starts sprouting up so I picked up an organic variety at whole foods for this batch.

This soup gave me everything I was craving. It's silky, savory, lemony and bright! The asparagus tips gives you a bit of crunchy texture that you desire in a soup this creamy. The recipe makes enough for 4- 6 people but the 2 of us ate the whole pot in one sitting... oops. At least its guilt free! This soup could be made vegan if you eliminate the Parmigiano-Reggiano cheese or sub in nutritional yeast. Feel free to enjoy with some crusty bread.

Ingredients

  • 2 bunches asparagus
  • 3 tablespoons coconut oil
  • 2 medium onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 6 cups organic veggie broth (I like Better than Boullion)
  • Salt
  • Freshly ground black pepper
  • Juice from 2 freshly squeezed lemons
  • 1/4 cup grated Parmigiano-Reggiano
  • Handful of fresh thyme

Instructions

  1. Melt the oil in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
  2. In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
  3. Add the chopped asparagus (except for the tips) to the pot, along with the broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
  4. Meanwhile, bring a small pot of water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and put tips in an ice bath. Set aside.
  5. PurΓ©e the soup in your blender (Vitamix preffered to get it really silky).  Return the soup to the pot and bring back to a simmer. Stir in the thyme, lemon juice and grated Parmigiano-Reggiano (optinal). Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
  6. Ladle the soup into bowls, then top each bowl with asparagus tips, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.