A Lemony Summer Asparagus Soup

For Blog Post click here

IMG_3635

This fresh lemony asparagus soup is my alternative to the very typical cold soups in Spain (Gazpacho and Salmorejo): tomato based soups made with olive oil, garlic and peppers that people drink cold by the glass. I personally don’t like it, so I made this alternative which can be eaten cold if you like or just warm.

IMG_3669

Depending on the level of your diet, you can have it for lunch with some nice brown bread and if you like textures add a spoon of fluffy cooked quinoa, or for a light summer dinner just have it on it’s own.

IMG_3632

INGREDIENTS

  • 2 large courgettes
  • 1 large leek
  • 1 celery stalk
  • 1 bunch of  asparagus (more less 300g)
  • 4 tbsp olive oil
  • zest of 1/2 lemon and juice
  • salt and pepper
  • fresh mint leaves
  • cooked quinoa (optional)

INSTRUCTIONS

  • Peel and slice the courgettes, slice the leeks and the celery stalk.
  • In a sauce pan sauté the sliced vegetables in olive oil and add some salt, some mint leaves and the lemon zest.
  • Cover with water only until it covers the veggies (it is important not to add too much water so the soup is smooth in the end).
  • Bring it to boil and cook for 10 minutes. Switch off the heat, cover the pan and leave it to finish cooking.
  • Blend the mixture, add the lemon juice and some more fresh mint and blend again. Taste for seasoning.
  • Serve and top it with some pan fried asparagus and if wanted a spoon of cooked quinoa and some black pepper.
  • You can add a little of olive oil before serving as well if wanted. 

star

Love,

Like it, share it, comment it, spread it…

Advertisements