Celebrate spring with this flavorful, creamless soup (thanks to a potato) that's easy to pull off on a weeknight but still elegant enough to serve with a holiday meal. Use Garden Vegetable Broth and make it vegan.
1 Tbsp. olive oil, plus more for drizzling
1/4 cup diced onion or 1 diced shallot
3/4 tsp. fresh thyme leaves, plus more for garnish
1 medium russet potato (8 oz.), peeled and diced
2 cups College Inn® Chicken or Garden Vegetable Broth
1 can (15 oz.) Del Monte® Extra-Long Asparagus Spears, well-drained
1 cup baby spinach
Salt and freshly cracked black pepper
Finely grated lemon zest, for garnish, optional
Heat oil in a medium saucepan over medium heat. Add onion or shallot and thyme and cook about 3 minutes until softened. Add potato and broth and bring to a boil. Simmer over medium-low heat about 10 minutes until potato is very tender.
Place asparagus and spinach in a blender. Pour potato mixture over asparagus and spinach and blend until very smooth. (Alternatively, add asparagus and spinach to the saucepan and blend directly in the pot with an immersion blender.) Season to taste with salt and pepper. Serve topped with a drizzle of olive oil, cracked black pepper, tender thyme sprig and lemon zest, as desired.