"Asparagus soup is a delicacy that I’ve had the pleasure of trying and am so happy to share with you! It take less than an hour to make, and all in one pot! After enjoying it once, you’ll be addicted to this Chunky Asparagus Summer Soup!"
Meatless Chunky Asparagus Summer Soup- All In One Pot
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Cook time: 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 200 grams asparagus,
- 1 1/2 cups baby potatoes, chopped
- 4 young carrots, sliced
- 1 handful of carrot greens, optional
- 1 cup green peas, fresh or frozen
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablepsoon ghee, butter or olive oil,
- 6 cups chicken or vegetable broth,
- 1/2 cup heavy cream,
- salt, to taste
- pepper, to taste
Method
Step 1
Heat 1 tbsp ghee in a large soup pot over medium heat. Add sliced carrots, garlic, and chopped onion. Cook for 5 min, stirring a few times.
Step 2
Add chopped potatoes and broth to the pot. Bring to boil and cook until potatoes are tender about 10-15 min.
Step 3
Trim the asparagus and cut it into bite-sized pieces, leaving the whole of the top.
Step 4
When the potatoes are cooked add chopped asparagus stalks to the pot. You can also add a handful of chopped carrots and greens. Simmer for 3 minutes.
Step 5
In the end add cream and bring to boil one more time. As soon as there are bubbles, turn off the heat. Add salt and pepper to taste.