Asparagus Soup with Meyer lemon-herb gremolata, creme fraiche, and toasted pine nuts. A vibrant green soup that is not only healthy but is beautiful to look at too.
When it’s cold in Lake Tahoe, I pretty much want soups every day and for every meal. It’s my healthy cozy, comfort food. I honestly can have soups for breakfast, lunch, and dinner.
I love soups, I love making them, I love eating them, and I always make enough for the next day. Because when you put all that effort into a dish, you want leftovers or freezer meals right. You are saving time by preparing for additional meals to enjoy the next day and that’s always a time-saving trick I need up my sleeve.
I’m a firm believer that food doesn’t need to be complicated to taste good, and soups are one of those dishes that is hard to mess up. Build flavor + good broth + seasoning to taste = good soup.
My rules with soup are, saute that aromatics (onions and garlic) to carmelize and build flavor, add more veggies (in this case the asparagus and spinach), season to taste, and the most crucial step, use a broth that you genuinely enjoy.
Not everyone has time to make a homemade bone broth, but to speed things up, they have excellent frozen bone broths at the grocery stores that are not only nourishing but have a lot of tasty flavors. I love a good chicken bone broth, but if you are veggie, there are good options too. Go with what suits your needs!
Here is a link to Bonafide bone broth that can be found in the freezer section at the grocery stores. Or if you live in Lake Tahoe, Verde Mexican Rotisserie makes an excellent rich chicken bone broth that’s a perfect local source. And my personal go-to!
It’s asparagus season! Asparagus soup has a light and delicate flavor that is perfect when you want a tasty and healthy meal: Zesty Meyer Lemon gremolata and added spinach for an extra green punch.
Most soups you can simmer for hours, and they get better and better with time. If you overcook your asparagus, it can turn a brownish-green with asparagus soup you need to serve immediately. No one wants a brown soup, that green color is show-stopping. Let’s keep is that way!
If you are a vegetarian replace the bone broth with your favorite vegetable broth.
The recipe calls to top this soup with a creme fraiche but if you can’t eat dairy (like me) or are vegan we have some options.
You can replace the creme fraiche with a drizzle of coconut milk or a thinned out dairy-free sour cream. Just thin the sour cream with a little water or lemon juice as I mentioned within the recipe.
I’m a big fan of Kite Hill Sour Cream alternative, give it a try! The best dairy-free sour cream that actually tastes like sour cream. Believe me!
The Meyer lemon-herb gremolata has pine nuts in the recipe but you can easily with hemp seeds or pumpkin seeds for a non-nutty alternative. Or leave the nuts out, creating a herby topping component.
Want a healthy sweet treat to make too, try our Chocolate Chip Cookies (vegan & gluten-free) and they are amazing!
LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE! AND TAG #FEDANDFULL