Ingredients

1 tablespoon canola oil

1 tablespoon butter

1 small onion, diced

2 stems green garlic, trimmed and diced

½ teaspoon red pepper flakes

Salt & pepper to taste

1 bunch asparagus, washed and trimmed, then roughly chopped

1 potato, peeled and pureed

4 cups vegetable broth

1 tablespoon lemon juice

½ cup cream

Cottage cheese, for serving

Instructions

Heat oil and butter in a medium sized pot over medium heat, until butter is melted. Add one piece of diced onion, and when it starts to sizzle, add the rest along with the diced green garlic.
Cook until onions and garlic are softened. Season with red pepper flakes, salt, and pepper.
Next, add asparagus and potato to the pot and mix until coated with spices and oil.
Add the broth to the pot and bring the mixture to a boil. Lower the heat and simmer for 10 – 12 minutes, until asparagus and potato pieces are soft.
Use an immersion blender to purée the soup until smooth and silky.
Finish off the soup by stirring in the lemon juice and whipping cream, stirring to combine.
Serve soup with a dollop of cottage cheese and enjoy! Pair with a protein and a piece of crusty bread for a delicious and nutritious meal.

Recipe modified from a newspaper clipping (from my grandma!) & photographed by Alex Chesney, RD