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Asparagus And Citrus Soup With Lemon Zest Macadamia Topping

Yields5 ServingsTotal Time40 mins

A fresh, Spring and Summer-inspired soup of asparagus, lemon, herbs and nuts

recipe image

 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
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

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories220
% Daily Value *
Total Fat 18.7g24%
Total Carbohydrate 12.4g5%
Protein 5g

* 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.