Lemon Asparagus Soup

Serves 4


  • Extra virgin olive oil
  • 1 large bunch of spring onions, diced
  • 2 garlic cloves, roughly chopped
  • 1 lb. asparagus, woody stems removed and chopped into 2 inch pieces
  • 2.5 cups water or bone broth
  • 2 2inch pieces of lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup tahini (ground sesame seeds)
  • Sea salt to taste


  1. Heat olive oil to medium and saute onion until translucent.
  2. Add in garlic and stir for a minute.
  3. Mix in asparagus and give everything a stir.
  4. Add water/broth and lemon zest.
  5. Bring to a boil, then down to a simmer and cook uncovered for 15 minutes until everything is tender.
  6. Take off of heat and blend in tahini and lemon juice.
  7. Adjust seasoning and serve.