Creamy Asparagus Soup

– 2 tablespoons extra-virgin olive oil, more for drizzling – 3 scallions, chopped – 2 small Yukon gold potatoes, 1½ cups diced – 3 garlic cloves, minced – Heaping ½ teaspoon sea salt, more to taste – ½ teaspoon freshly ground black pepper – 3 cups water – 2 cups chopped asparagus

Ingredients

Make the mint & pine nut topping by chopping pine nuts, mint, and a pinch of red pepper flakes and salt together. Set it aside.

Heat some oil in a pot on medium heat. Add chopped scallions and cook for 1 to 2 minutes until they're soft.

Put in diced potatoes, minced garlic, salt, pepper, and water. Let it simmer for about 12 minutes until the potatoes are soft when poked with a fork.

Transfer everything to a blender. Add mustard, lemon juice, and lemon zest. Blend until it's smooth and creamy.

Transfer everything to a blender. Add mustard, lemon juice, and lemon zest. Blend until it's smooth and creamy.

Pour the soup into bowls and sprinkle the mint & pine nut topping on top. You can also drizzle some olive oil and add a few fresh mint leaves if you like.