A delicious and healthful comfort dinner made with spicy potato and asparagus.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 carrot, chopped
- ½ onion, chopped
- 1 large jalapeno, chopped
- 4 cloves garlic, chopped
- 6 potatoes, cubed
- 2 tablespoons beef bouillon
- 1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
- 2 tablespoons salt
- ground black pepper to taste
Instructions
- Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
- Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 2800 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written except for the salt. I started with one tablespoon and that was plenty. I typically don’t prefer blended soups but this one works and works nicely. Reduce the salt and you’ve got a 5 star recipe that is packed full of flavor.
I puréed the asparagusstem pieces and left tops whole. I also added Parmesan rind for umami goodness! Thank you
Nice soup to use up some extra asparagus. I made in the crock pot and decided to leave it as a stew and not creamed. Thanks for the recipe!