Our friend Laurie (who always makes simple, yet amazing recipes) made this easy, fast and healthy soup for us over the weekend and we have already made again at home – asparagus is now in season! The original recipe called for cream but we didn’t use it – not necessary as the potato adds all the creaminess you need. Enjoy!
1 lb. Asparagus, cut into 1″ pieces
1 Onion, peeled and chopped
1 Garlic Clove, peeled and chopped
1 large Potato, peeled and cubed
1 liter Vegetable Broth
2 Tbsp Butter (we used Earth Balance Vegan Buttery Sticks but you could also use Olive Oil)
Melt the butter over medium heat and add the onions, asparagus and garlic. Sauté gently until translucent. At this stage, pour in the vegetable stock, add the potatoes and let cook for 40 minutes on low heat. Purée the soup in a blender and pass through a fine mesh strainer. Season with salt and pepper.