Spring Asparagus & Potato Chowder

This creamy and flavorful chowder celebrates the fresh produce of spring with tender asparagus and hearty potatoes, blended into a velvety soup. Nutritional yeast adds a cheesy umami flavor, while almond milk provides creaminess without dairy. Its a comforting and satisfying dish perfect for welcoming the warmer weather.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 lb potatoes, peeled and diced
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Pour in vegetable broth, bring to a simmer

Add diced potatoes and cook for about 10 minutes until slightly softened

Add asparagus pieces, cook for another 5-7 minutes until vegetables are tender

Using an immersion blender, blend the soup until smooth

Stir in almond milk, nutritional yeast, and lemon juice

Season with salt and pepper to taste

Simmer for another 5 minutes

Serve hot, garnished with chopped parsley