Gluten-Free, Vegan, Serves 6

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound (450g) asparagus, chopped
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté until softened and fragrant, about 5 minutes. Add the chopped asparagus and diced potato to the pot. Stir to combine with the onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the vegetables are tender. Once the vegetables are tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful, as hot liquids can expand in a blender. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Adjust seasoning as needed.