Springtime Asparagus Soup

It's April which means it's time for some fresh, beautiful asparagus! This soup recipe is super simple and uses fresh asparagus and spinach to give it a vibrant green color. The potatoes add heartiness, and the half & half rounds it all out. This is the perfect recipe for a nice lunch outside on a porch or patio.

Ingredients
Asparagus, trimmed and cut into 2-inch pieces
1 pound
Gold potatoes, peeled and diced
3
Garlic cloves, minced
4
Yellow onion, chopped
1/2
Cumin
1 teaspoon
Half and half
1/2 cup
Vegetable broth
4 cups
Spinach, chopped
50 grams
Olive oil
1 tablespoon
Lime zest
1 teaspoon
Paprika
1 teaspoon
Salt and pepper
To taste
  1. Prepare asparagus, potatoes, garlic, onion, spinach and lime zest.
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic and cumin. Sauté until onions are soft, 3-4 minutes.
  3. Add potatoes, broth, and salt. Bring to a boil then simmer until potatoes are fork tender, about 15 minutes.
  4. Add asparagus and spinach and cook until asparagus is tender and bright green, about 5 minutes.
  5. Using an immersion blender, or working in batches with a regular blender or food processor, blend the soup until completely smooth.
  6. Return to the pot. Add lime zest, half and half, paprika, and season with salt and pepper. Cook for a few minutes more to bring the temperature back up.
  7. Serve with fresh bread or crispy crackers.