Asparagus, Spinach and Lemon Spring Soup

This easy spring soup can stride right into summer by reducing the black pepper and incorporating mint instead.

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Asparagus, Spinach and Lemon Spring Soup

Yield: 2 large

Author: Stephanie Hamill

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 bunch asparagus (thinnest stalks possible; remove woody stems), cut into 1 inch pieces
• 1 T ghee
• 2 shallots, diced
• 2 stalks celery, diced
• 3 C veggie broth (divided)
• 2 pinches salt
• few sprigs of thyme
• 1/2 block silken tofu
• couple handfuls of baby spinach, triple washed
• several grinds black pepper
• zest and juice of 1 lemon (zest lemon before juicing)
• splash of olive oil

Instructions

1. Saute the shallots and celery on medium high heat in ghee for a few minutes, until shallots are translucent and fragrant.
2. While shallots and celery are cooking, blend the tofu with 1 cup broth in a blender.
3. Add asparagus, salt, thyme, blended tofu and remaining broth to the pot. Bring to a boil, then reduce heat to a simmer for 10 minutes.
4. Add spinach and simmer for 5 more minutes.
5. Remove and set aside thyme springs. Add several grinds black pepper, lemon juice and zest (reserving a few strands for presentation if you like) to the pot and remove from heat. Check that the asparagus is tender, then use an immersion blender to blend to desired soup consistency. Remove leaves from thyme sprigs (they should mostly fall right off) and stir into the soup.
6. Serve with more black pepper and a dash of olive oil. Enjoy!