A delicious and fresh spring soup, the perfect lunch served as a complement to a Mediterranean Chopped Salad!
Makes 4 servings - Prep time: 10 minutes - Cook time: 50 minutes
3 tablespoons extra virgin olive oil
2 medium yellow onions, finely chopped
2 cloves of garlic, minced
4 cups vegetable broth
2 bunches asparagus, tips removed, stems cut into 1/2 inch pieces
1 teaspoon sea salt
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried
2 tablespoons fresh lemon juice
1/4 cup grated Pecorino Romano cheese (optional)
Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. We recommend that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.