Asparagus and onion soup with mustard and lemon zest
This asparagus and onion soup is a light, zesty dish featuring sautéed vegetables blended with mustard and lemon zest for added flavor. It's a nutritious and quick recipe ideal for lunch or as a starter.
Cook time 28 min
Prep time 10 min
Ingredients:
1 lb asparagus1 onion
2 garlic cloves
3 cups vegetable broth
1/4 tsp mustard
1 tsp lemon zest
Asparagus and onion soup with mustard and lemon zest is a delightful and refreshing dish that combines the rich flavors of fresh asparagus and onions with the tangy hints of mustard and lemon zest. This easy-to-make recipe is perfect for a light lunch or a starter for dinner, offering both nutrition and taste in every bite.
Instructions:
- Asparagus: Wash and trim the rough ends off the asparagus. Cut into 1-inch pieces, setting aside a few tips for garnish if desired.
- Onion: Peel and finely chop the onion.
- Garlic: Peel and mince the garlic cloves.
- In a large pot, add a tablespoon of olive oil over medium heat.
- Add the chopped onion, sautéing until it becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Pour in the vegetable broth and bring it to a boil.
- Add the asparagus pieces to the boiling broth.
- Reduce the heat and let it simmer for about 10-15 minutes, or until the asparagus is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth. Be cautious with the hot liquid.
- Return the soup to the pot if you used a regular blender.
- Stir in the mustard and lemon zest.
- Add salt and pepper to taste.
- If the soup seems too thick, you can thin it out with a bit more broth or water.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls.
- Garnish with the reserved asparagus tips for an appealing presentation.
- Optionally, you can sprinkle a bit more lemon zest on top or add a drizzle of olive oil.
- Serve hot with your favorite crusty bread on the side. Enjoy the flavorful, zesty soup!
This asparagus and onion soup is not only simple to prepare but also a burst of fresh flavors in every spoonful. The delicate asparagus, combined with the mild sweetness of onions and the zing of mustard and lemon zest, creates a harmonious blend that is sure to impress. Enjoy this soup as a wholesome appetizer or a light meal, and relish in its vibrant and savory taste.
Asparagus and onion soup with mustard and lemon zest FAQ:
Simmer the asparagus in the broth for about 10-15 minutes, or until the asparagus is tender.
Yes, you can use frozen asparagus. However, reduce the cooking time slightly as frozen asparagus may cook faster than fresh.
A mild mustard, like Dijon or yellow mustard, works well to add tang without overpowering the flavors.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Yes, ensure that the vegetable broth is plant-based, and the recipe is already vegan as it contains no animal products.
Cooking Tips:
- Choose fresh asparagus: Look for firm, bright green stalks with closed tips to ensure the best flavor and texture.
- Sauté onions and garlic: Cooking the onions and garlic until they are soft and fragrant before adding the asparagus and broth enhances the overall depth of flavor.
- Blend for smoothness: Use an immersion blender or transfer the soup in batches to a blender to achieve a creamy, smooth consistency.
- Adjust seasoning: After blending, taste the soup and adjust the seasoning with salt and pepper as needed to suit your preference.
- Garnish creatively: Consider garnishing the soup with a dollop of sour cream, a sprinkle of fresh herbs, or even a few asparagus tips to make it visually appealing and add extra flavor.
Nutrition Facts
4 ServingsCalories 44kcal
Protein 3.26g
Carbohydrates 9g
Fiber 2.95g
Sugar 4.74g
Fat 0.29g
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