Asparagus soup

• 2 tbsp extra-virgin olive oil

• 3 scallions, chopped

• 2 small potatoes, diced

• 3 garlic cloves, minced

• ½ tsp sea salt

• ½ tsp black pepper

• 3 cups water

• 2 cups chopped asparagus

• 1 cup frozen peas

• 3 tbsp lemon juice

• ½ tsp lemon zest

• 1 packed cup basil

• Fresh mint sprigs, optional

1. Heat the oil in a medium pot over medium heat. Add the scallions and cook until soft (2 minutes). Add the potatoes, garlic, salt, pepper, and water and simmer until the potatoes are fork-tender.

2. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool. 

3. Stir in the peas and then blend the soup in a food processor. Add the lemon juice, zest, and basil leaves, and blend until creamy. Sprinkle with the mint and drizzle with the olive oil.

Asparagus soup