Food Category: Soups, Vegetables
Dietary Preference: Gluten Free, Low Carb, VegetarianWith its velvety texture and delicate flavor, this dish is the perfect way to warm up on a chilly day or elevate any meal!
No. of Servings
Ingredients
- 5 asparagus spears
- ¼ russet potato
- ¼ onion
- ¾ cups vegetable broth
- 2 tbsp milk
- 1 tsp parmesan cheese
- salt and pepper (to desired taste)
Instructions
- Wash and dice asparagus and potato.
- Peel the onion and dice.
- Put diced onions and potatoes into a pot.
- Add broth and cook over medium heat for 15 minutes.
- Add asparagus and cook for 7 min.
- Using a slotted spoon remove about 1/4 of the diced asparagus and set aside.
- Pour broth and remaining vegetables into a blender and blend until smooth.
- Pour it back into the pot and stir in the milk.
- Add the diced asparagus that you removed from the pot.
- Add salt and pepper to taste and stir.
- Spoon into bowls and sprinkle with parmesan cheese.