This easy, healthy, creamy soup is filled with bright green spinach and asparagus and perked up and tangy with fresh dill and lemon juice.
To make on the stovetop, add onion, garlic, asparagus, potatoes, stock, and salt and pepper to a large pot and simmer for about 30 minutes, or until vegetables are very tender. Follow remaining instructions as described above.
Don't have an immersion blender? Use your regular blender or food processor to blend the soup in batches.
Have extra? Freeze it for up to 6 months in an airtight container.