AsparagusSoupWith Text


5.0 from 1 reviews
Asparagus Soup
Serves: 6 servings
  • 2 Tb. coconut oil
  • 1 medium yellow or white onion, diced
  • 4 cloves garlic, diced
  • 1 lb. Yukon gold potatoes, cut into 1½" chunks
  • 2 bunches of asparagus, (` 2 lbs.), cut into 1-inch pieces
  • 3 C. vegetable stock
  • 1 C. water
  • ½ lemon, juiced
  • salt & pepper to taste
  • test
  1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté until translucent, about 6-8 minutes. Add the garlic and cook for 2 more minutes, stirring constantly.
  2. Add potatoes, asparagus, vegetable stock and water to the pot and bring to a boil. Lower heat to a simmer. Cover and cook for 10 -15 minutes until asparagus is tender.
  3. Turn off heat. Squeeze in lemon juice and add salt and pepper to taste.
  4. Use an immersion blender or transfer in 2-3 batches to a blender. Blend until smooth.

This is the finale of 5 soups in my blog series 5 Delightful Soups In Under 30 Minutes.  Didn’t catch the other ones?  Here they are: Lentil SoupTomato Soup In 20 MinutesButternut Squash SoupWhite Bean Basil Soup.

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