eating with emily - original_final - ori

by Emily Dawson Nutrition

Roasted Asparagus & Potato Soup

This recipe actually comes from my Mum, who is the queen of all healthy, hearty soups. She makes all kinds but this is definitely my favourite - it's super simple & tasty.





Ingredients:


6 cups of asparagus, woody ends removed (*set the ends aside)

2 Tsp. of olive oil (or a high-heat cooking oil such as Rice Bran oil)

2 Tbsp. of grass-fed, organic butter

1 large yellow onion, chopped

2 cups of Yukon gold potatoes (unpeeled and diced)

8 cups of chicken or vegetable stock


Method:


Preheat the oven to 450 F

Cut the asparagus into 1-inch pieces and set the tips aside*

Toss the asparagus stalks with oil, salt & pepper and place them on a baking sheet; Roast for about 8-10 minutes or until they are tender-crisp and slightly browned

Melt butter over low to medium heat in a LARGE pot

Add the onion and a pinch of salt (to sweat your onions), and saute for about 8 minutes until the onions are translucent (best to sautee with a lid on your pot)

Add the roasted asparagus, diced potato & chicken/vegetable stock

Bring the stock to a boil, cover the pot, and turn the heat down to LOW

Let the soup simmer for at least 10 minutes, until the potatoes are fully cooked and soft

Add your asparagus tips* and simmer for another 3-5 minutes until they are cooked thru


Let the pot cool and than puree everything in a high-power blender or food processor.

Season with salt & pepper!


Top with fresh chives or goat's cheese and enjoy!

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