Creamy Asparagus-Potato Soup Recipe

We all love a yummy soup!

If you need a meal that is quick this is the meal for you, it can be eaten hot or cold and it’s healthy!  To keep it healthy and creamy, potatoes are used instead of cream.  Other health benefits to the ingredients used in this meal….asparagus…the list of asparagus nutritional benefits is long…for it helps your heart, digestion, bones, and even cells and has a “bunch” of vitamins :).  We all love onions, and know from previous recipes they help reduce inflammation and many other healing properties…another great healing food is broth, which is popular and great for healing the gut (especially those broths that are made from scratch and cooked for long periods).

Creamy Asparagus-Potato Soup Healthy Recipe

Recipe by Julie Getty

I love healthy green asparagus and with the creamy texture of a potato, this combination soon becomes super healthy and super yummy. This recipe will be the best fit for your winter brunch. This is what you will need for this easy and quick meal…. #healthyrecipes

Ingredients

• 1 tablespoon extra-virgin olive oil plus

• 1½ tablespoons extra-virgin olive oil, divided

• 1 medium shallot, chopped

• 3 cups low-sodium vegetable broth or chicken broth

• 1 pound asparagus, trimmed and cut into 1-inch pieces

• 1 cup diced peeled a potato

• 2 teaspoons prepared horseradish, or to taste

• ¼ teaspoon salt

• 1 cup whole-wheat country bread cubes ( ¼ inch) (or you can use a gluten-free bread alternative)

• Sliced scallion greens for garnish

Here goes…let’s put this all together and see what happens…

Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish, and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)

Meanwhile, heat the remaining 1½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.

Serve the soup topped with the croutons and scallions, if desired.

Enjoy putting this quick meal together, and if you find anything that compliments it, please let us know!

Thanks!

Julie x0