Light & Savory Asparagus & Zucchini Soup

Print Recipe
Light & Savory Asparagus & Zucchini Soup
A great addition to your dinner or can stand alone as a great lunch with some added protein! This is a light soup but tastes rich and creamy!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 1 bunch asparagus chop bottom inch off, then chop into 2 inch pieces
  • 2 whole medium Zucchini chopped into chunks
  • 4 cups bone broth or stock I used chicken bone broth for added protein
  • 1 whole white onion diced
  • 3 cloves garlic minced, this is optional but I put garlic in everything!
  • 1/2 cup Parmesan cheese
  • 1 tsp Sea salt to taste
  • 1/2 tsp black pepper to taste
  • 1 tbsp olive oil
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 1 bunch asparagus chop bottom inch off, then chop into 2 inch pieces
  • 2 whole medium Zucchini chopped into chunks
  • 4 cups bone broth or stock I used chicken bone broth for added protein
  • 1 whole white onion diced
  • 3 cloves garlic minced, this is optional but I put garlic in everything!
  • 1/2 cup Parmesan cheese
  • 1 tsp Sea salt to taste
  • 1/2 tsp black pepper to taste
  • 1 tbsp olive oil
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat a big stock pot over medium heat and add in olive oil, onion, garlic. Cook until onion is translucent.
  2. Add in broth / stock, asparagus and zucchini. Bring to a boil and cook for 10 minutes or until zucchini & asparagus are cooked through.
  3. Add in Salt and Pepper to taste.
  4. Turn off heat and allow to cool down so it's not so hot it will explode in your blender. I like to use my blentec to get a really creamy texture but you can easily use an immersion blender if you don't have a high speed blender.
  5. Add half of the soup mixture to blender and 1/4 cup of parmesan cheese. Blend on soup setting or until desired consistency. Do the 2nd half and the place back in stock pot to heat until a low simmer to combine. Taste and add in any extra spices you'd like. Cayenne, Paprika, Sea Salt etc. Enjoy!!
Recipe Notes

If you wanted to make this dairy-free you could sub the parmesan for 1/2 cup of full fat coconut milk. Let me know how that works out!!

Share this Recipe