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
Servings Prep Time
4Entree 10minutes
Cook Time
15 minutes
Servings Prep Time
4Entree 10minutes
Cook Time
15 minutes
Ingredients
  • 2small zucchiniroughly chopped
  • 1bunch asparaguswoody stems removed and roughly chopped
  • 4-5 green onionsroughly chopped
  • 3cups vegetable stock
  • 3tbs tahini
  • 2 tbs olive oilOptional
  • chivesOptional garnish
  • 1tsp coarse sea saltOptional
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.