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Asparagus Zucchini Soup

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 1 tbsp canola oil
  • 2 garlic cloves, minced
  • 1 leek
  • big bunch of asparagus (approx. 35), woody stems removed
  • 1 zucchini
  • 1 cup water
  • 4-5 tsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1-2 pinches of cayenne pepper, to taste
  • fresh ground black pepper, to taste

Instructions
 

  • Finely chop leek using only the white portion and add to large saucepan with minced garlic and canola oil. Heat over low-medium until leeks are aromatic and starting to turn translucent (approx. 2-3min).
  • Add chopped zucchini and asparagus with 1 tbsp water and continue to heat until both zucchini and asparagus are tender (approx. 10-15min).
  • Combine with 1 cup of water in a high-speed blender (we use the Blendtec) and blend until smooth.
  • Return to pot and add lemon juice, garlic powder, cayenne pepper, and black pepper. Stir well and serve.
Keyword appetizer, asparagus, blender, gluten-free, low-sodium, nut-free, soup/stew, soy-free, Vegan, zucchini