Spring Vegetable Zucchini Noodle Soup - Challenge Dairy

Ingredients

• 2 Tablespoons Challenge Unsalted Butter
• 2 Tablespoons olive oil
• 1 leek, white and pale green parts only, thinly sliced into half-moons
• 1 stalks celery, diced
• 1 small fennel bulb, diced
• kosher salt
• freshly ground black pepper
• 2 garlic cloves, thinly sliced
• ¾ pound small waxy potatoes, diced into ½-inch pieces
• 6 cups unsalted vegetable stock
• 1 cup peas (fresh or frozen)
• ½ bunch asparagus, woody ends removed, stems cut into 1-inch pieces
• 1 zucchini, spiralized
• ¼ cup chopped flat-leaf parsley, for garnish
• Parmesan cheese, for serving