Ingredients for Asparagus Potato Soup
- 1 pound fresh asparagus
- 1 pound baking potato
- 1 medium yellow onion
- 6 cups vegetable stock
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste
- freshly grated Parmesan cheese, for garnish
- olive oil, for garnish (optional)
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How to Make Asparagus Potato Soup
- Peel and chop 1 pound of potatoes into 1-inch cubes. Chop 1 medium onion.
- Snap off the tough ends of 1 pound asparagus and cut into 1-inch pieces.
- In a large pot or Dutch oven, combine the potatoes, onion, asparagus, 6 cups of vegetable stock, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover partially, and simmer for 25-30 minutes, or until the potatoes and asparagus are tender.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until completely smooth.
- Return the pureed soup to the pot. Season generously with salt and freshly ground black pepper to taste. Heat through gently.
- Serve immediately, garnished with freshly grated Parmesan cheese and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
5g
Carbs
3g
