I went to the library the other day to get some new books to read to Punkyroo and I figured I’d give this new library a look to see if they had any vegan cook books and what do you know…. VEGAN WITH A VENGEANCE was there!! woo woo. My friend offered for me to borrow her copy but I forgot it so this was awesome! There vegetarian selection was even smaller than the other library we were going to (a whole 6 books!) and the only vegan book was this book with so many raves. So I was flipping through when I got it home “ohh that sounds good, oh that too, yumm, I have to make that, oh Punkyroo would love that…” you get my drift. So I came across this soup..Potato Asparagus Soup! I just made this today for lunch and it was soooooo good I will 100% make this again and PUnkyroo LOVED it, she loved the chunks of asparagus too. She ate all her chunks and asked for more. She ended up eating 2 of her bowls of this soup. I served it with a few sesame crackers.
- 3 lbs russet potatoes, peeled and cut in bite size chunks
- 1 lbs asparagus, rough ends discarded, and cut in small bite size pieces
- 2 tbs olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp salt and pepper
- 4 cups vegie broth or 2 bouilion cubes dissolved in 4 cups of water
- 2 bay leaves
- juice of 1 lemon
- 1/2 cup chopped fresh dill
Place potatoes in a pot and cover with cold water. cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drian and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5-7 minutes; add the garlic, salt and black pepper,; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. add the potatoes and saparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Add the lemon juice and stir. Reheat if necessary. Serve garnished with fresh dill.