Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic and celery, stir as the veggies soften for a few minutes
3
Add the asparagus, stock, lemon juice and zest, salt and pepper. Cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until super smooth
5
Make the topping: add the oil to a saucepan over a medium heat, add the nuts, zest, parsley, salt and pepper and stir as the nuts toast and become golden
6
Serve each bowl of soup with a spoonful of zesty macadamia nuts
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories220
% Daily Value *
Total Fat18.7g24%
Total Carbohydrate12.4g5%
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
5 garlic cloves, roughly chopped
1 cup chopped celery
40 asparagus spears, tough ends removed
4 cups vegetable stock
Juice and zest of 1 lemon
Salt and pepper
Topping
1 tsp olive oil
⅓ cup macadamia nuts, roughly chopped
Zest of ½ lemon
2 Tbsp finely chopped parlsey
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic and celery, stir as the veggies soften for a few minutes
3
Add the asparagus, stock, lemon juice and zest, salt and pepper. Cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until super smooth
5
Make the topping: add the oil to a saucepan over a medium heat, add the nuts, zest, parsley, salt and pepper and stir as the nuts toast and become golden
6
Serve each bowl of soup with a spoonful of zesty macadamia nuts
Notes
Asparagus And Citrus Soup With Lemon Zest Macadamia Topping
