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
- 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.
- 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.
- Use an immersion blender to puree soup to your desired consistency. Alternatively, transfer to a blender in batches and puree.
- 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.