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Quick and Easy Asparagus and Zucchini Summer Soup

Print Recipe
Quick and Easy Asparagus and Zucchini Summer Soup
This summer soup is quick and easy - using in season vegetables and ready in a snap. Serve hot, or cold - it's delicious either way
Courses Soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Entree
Ingredients
  • 2 small zucchini roughly chopped
  • 1 bunch asparagus woody stems removed and roughly chopped
  • 4-5 green onions roughly chopped
  • 3 cups vegetable stock
  • 3 tbs tahini
  • 2 tbs olive oil Optional
  • chives Optional garnish
  • 1 tsp coarse sea salt Optional
Courses Soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Entree
Ingredients
  • 2 small zucchini roughly chopped
  • 1 bunch asparagus woody stems removed and roughly chopped
  • 4-5 green onions roughly chopped
  • 3 cups vegetable stock
  • 3 tbs tahini
  • 2 tbs olive oil Optional
  • chives Optional garnish
  • 1 tsp coarse sea salt Optional
Instructions
  1. Clean and roughly chop all vegetables.
  2. Heat olive oil in a sauce pan, add vegetables and stir fry for 3-5 minutes. Add salt to taste.
  3. Add vegetable stock and bring to boil, boiling for 10 mins or until vegetables are tender.
  4. Working in batches, put soup in blender and blend smooth, adding tahini to a batch to incorporate.
  5. Serve hot with optional toppings (chives, croutons, etc), or refrigerate and serve cold.


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