Spring Soup!

Ingredients⠀

1 tablespoon olive oil⠀
1 onion, chopped⠀
2 cloves garlic, minced⠀
2 pounds asparagus⠀
4 small potatoes⠀
Salt and pepper, to taste⠀
4 cups vegetable broth⠀
2 cups Unsweetened Better Half⠀
Lemon, for serving⠀

Instructions⠀

1. Preheat oven to 400°F and place asparagus on a baking sheet. Drizzle with oil of choice and season with salt and pepper. Toss to coat and roast for 15 minutes until the asparagus softens.⠀
2. Heat olive oil in a large stockpot over medium heat. Add the onions and garlic and cook until onions are translucent about 5 minutes.⠀
3. Add the potatoes, season with salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and almond milk, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.⠀
4. Add the roasted asparagus into the pot. Uses an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender.⠀
5. Stir in the lemon juice and serve with grilled bread and chives, if desired.

credits go to @fitnessrecipevideos

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