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Asparagus Potato Soup

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A tasty plant-based soup with fresh asparagus, Yukon gold potatoes, aromatics and herbs, pureed and finished with sherry vinegar and lemon juice.

Ingredients

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  • 3 tablespoons olive oil and/or butter
  • 1 medium onion, peeled and diced
  • 1–pound fresh asparagus, trimmed, cut into 1-inch pieces
  • 3–4 cloves garlic, peeled and roughly chopped
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds gold or white potatoes, cut into 1-inch pieces
  • 4–5 cups unsalted vegetable or chicken stock
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a Dutch oven or stock pot, heat oil and/or butter to medium heat. Add onion; 3-4 minutes or until slightly soft. Add asparagus; cook another 3-4 minutes or until soft. Stir in garlic, salt, black pepper, dill, oregano and red pepper flakes; cook 30-60 seconds or until garlic is fragrant.
  2. Stir in potatoes and stock. Bring to a low simmer; cook 20-25 minutes or until potatoes are very soft.
  3. Use an immersion blender to puree until very smooth. Alternatively, carefully transfer soup to a high-powered blender; let slightly cool, then puree until very smooth; transfer back to the pot.
  4. Stir in vinegar and lemon juice. Taste and adjust seasoning, if necessary.

Notes

Substitution Tip: Use white potatoes instead of Yukon potatoes.

Nutrition

Find it online: https://thehealthyepicurean.com/asparagus-potato-soup/