Garlic Asparagus Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  4 clove or 12g

• Asparagus

  Raw

  1 ½ lb or 680g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Trim woody ends from the asparagus, then chop the spears. Thinly slice the scallions and garlic.
2. Warm the olive oil in a medium saucepan over medium heat.
3. Add the scallions and garlic and cook, stirring, until fragrant and just golden, 2–3 minutes.
4. Stir in the asparagus and cook until bright green and slightly softened, about 2 minutes.
5. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer and cook until the asparagus is tender, 8–10 minutes. Remove from heat and let cool briefly.
6. Carefully blend the soup in batches, filling the blender no more than halfway and venting the lid. Puree until smooth.
7. Return the soup to the saucepan and rewarm gently. Season to taste with salt and black pepper. Thin with a splash of broth or water if desired.