Capture the spring harvest in this flavorful easy to make vegetable soup with a hint of cream. For those who prefer vegan or vegetarian soups, see the tips for substitutions.

Makes 4 – one cup servings – it’s also easily doubled if you want to feed a crowd.

Ingredients:

• 2 Tbsp unsalted butter
• 1 medium sweet onion, chopped (about ¾ cup)
• 1 garlic clove, finely chopped
• 1 lb. asparagus spears, woody ends trimmed
• 1 large red potato, peeled and chopped
• 1 cup spinach leaves, stems removed and tightly packed 
• 2 cups of low sodium chicken broth
• 2 tsp lemon juice
• ¼ cup heavy whipping cream
• 1 tsp salt and pepper to taste.
• Microgreens for garnish

Directions:

1. In a large pot, melt the butter over medium heat. Add chopped onion and garlic and cook about 4 minutes, stirring frequently until soft and translucent.
2. Cut asparagus into 1-inch pieces and add to the pot along with diced potatoes.  Stir to coat them with the butter, onion and garlic mixture.  Cook for 5 minutes.
3. Add spinach and chicken broth, bring to a boil. Reduce heat to low, cover, and let it simmer for 20 minutes, or until the asparagus and potatoes are tender.
4. Transfer the soup to a blender in batches and blend until smooth.  Return the soup to the pot and stir in lemon juice and cream. Add salt and pepper.  Heat gently; watch carefully so it does not boil. Add a little more broth if the soup is too thick.
5. Serve in bowls garnished with microgreens                                                                              

Tips: For vegans and vegetarians, substitute plant-based butter for the butter, eliminate the ¼ cup of heavy cream, and substitute low sodium vegetable broth for low sodium chicken broth. Add an additional ¼ cup of broth to make up for the heavy cream.