Cream of asparagus soup
Warm, creamy soup is practically a food group in itself, and this recipe delivers every time. Made with fresh asparagus, hearty potatoes, and an optional crouton topping, it’s the perfect blend of cozy and refreshing. Simply cook, blend, and bite into a taste of home!
Ingredients
(SERVINGS: 3-4)
- 4 tbsp. olive oil
- 1 potato, cubed
- 2 cups of asparagus
- 1 clove of garlic, minced
- ¼ medium yellow onion, diced
- 4 cups of vegetable broth
- Salt and pepper to taste
- Croutons or grilled asparagus to top
Preparation
- Cook the potato: In a skillet over medium heat, heat half the olive oil. Add the cubed potato and cook for 10 minutes, or until soft.
- Cook the vegetables: Add the asparagus, garlic, and onion to the skillet with the potato. Sauté for 5 minutes, stirring occasionally.
- Blend: Transfer the cooked vegetables to a blender. Add the vegetable broth and blend until smooth (about 3 minutes).
- Combine and season: In a saucepan over low heat, warm the remaining olive oil. Pour in the blended mixture, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Assemble: Serve hot, topped with croutons or grilled asparagus.
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