1bunchasparaguschop bottom inch off, then chop into 2 inch pieces
2wholemedium Zucchinichopped into chunks
4cupsbone broth or stockI used chicken bone broth for added protein
3clovesgarlicminced, this is optional but I put garlic in everything!
1tspSea saltto taste
1/2tspblack pepperto taste
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Heat a big stock pot over medium heat and add in olive oil, onion, garlic. Cook until onion is translucent.
Add in broth / stock, asparagus and zucchini. Bring to a boil and cook for 10 minutes or until zucchini & asparagus are cooked through.
Add in Salt and Pepper to taste.
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.
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!!
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!!