We cant wait for the first asparagus of the season to start popping up at the market! Be prepared with this easy and delicious soup! A drizzle of Creamy Ranch makes it extra special. 

Makes 4 servings
 

What you need

2 tablespoons Tessemae’s Lemon Garlic
1 yellow onion, thinly sliced
2 bunches asparagus, trimmed and cut into 1 inch lengths
2 zucchini, diced
4 cups vegetable broth
1 can (13.5 ounces) coconut milk
¼ cup snipped  chives
Coarse salt and freshly ground black pepper
1 lemon, halved
4 tablespoons Tessemae’s Creamy Ranch
 

What you do

1. In a large heavy pot, heat the Lemon Garlic over medium low. Add onions and cook until beginning to soften, about 5 minutes. Add the asparagus and zucchini and cook, stirring, until crisp- tender, about 10 minutes.
2. Add vegetable broth, coconut milk, and chives and season with salt and pepper. Bring to a boil, reduce to a simmer and cook until the vegetables are very tender and the flavors have melded, about 15 minutes.
3. Use an immersion blender to puree soup to your desired consistency. Alternatively, transfer to a blender in batches and puree.
4. Place back on the stove and adjust seasoning with salt and pepper and lemon juice as needed. Serve warm or chilled with a drizzle of Creamy Ranch and a sprinkle of chives.