Creamy Asparagus and Potato Soup with Nutty Pesto

There’s something wonderfully comforting about a bowl of hot soup, especially when it’s rich, creamy, and bursting with flavor. Creamy Asparagus and Potato Soup is a delightful dish that perfectly captures the essence of comfort food while also being a healthy choice. This vibrant soup blends tender asparagus and creamy potatoes, creating a luscious texture that warms the soul. But what truly elevates this dish is the addition of a homemade Nutty Pesto—a blend of nuts, fresh herbs, and spices that adds a burst of flavor and nutrition.

This soup is not only perfect for chilly days but also serves as a fantastic way to enjoy seasonal produce. Asparagus is packed with vitamins and minerals, making this dish not just delicious but also nutritious. This recipe is straightforward, making it an excellent choice for both novice cooks and seasoned chefs. Whether you’re looking to impress guests or simply want a cozy night in, this soup is sure to become a staple in your kitchen.

Preparation Time

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Soup:

  • Asparagus: 500g (approximately 1 lb or 17 oz), trimmed and cut into smaller pieces
  • Potatoes: 2 medium-sized, peeled and diced
  • Margarine: 40g (about 1.4 oz) or your choice of cooking fat
  • Salt: To taste
  • Black Pepper: To taste
  • Homemade Vegetable Stock Cubes: 2 (or equivalent amount of vegetable broth)
  • Boiled Water: 1 liter (about 4 cups or 34 fl oz)
  • Oat Cream: 150ml (about 2/3 cup or 5 fl oz)
  • Nutritional Yeast: 1 tbsp
  • Lemon Peel: A few strips (for added brightness)
  • Nutmeg: A pinch

For the Pesto:

  • Olive Oil: 80ml (about 1/3 cup or 2.7 fl oz)
  • Hazelnuts: 30g (about 1 oz)
  • Almonds: 60g (about 2 oz)
  • Capers: 3 tbsp
  • Nutritional Yeast: 2 tbsp
  • Agave Syrup: 1 tsp (to balance flavors)
  • Parsley and Basil: A handful of each (fresh for best flavor)
  • Salt: 1 tsp
  • Black Pepper: To taste

Instructions

  1. Prepare the Vegetables:
    • Begin by trimming the woody ends off the asparagus and cutting the stalks into smaller, manageable pieces. For the potatoes, peel them and cut into small cubes to ensure they cook evenly.
  2. Cook the Vegetables:
    • In a large pot, melt the margarine (or your chosen fat) over medium heat. Once melted, add the diced potatoes and sauté for about 3-4 minutes, stirring occasionally to prevent sticking. This initial step adds depth of flavor.
    • After a few minutes, add the asparagus pieces to the pot and continue to sauté for another 3-4 minutes. Season the vegetables with salt and black pepper, adjusting the amounts to your taste preference.
  3. Simmer the Soup:
    • Dissolve the vegetable stock cubes in the boiled water, creating a rich broth. Pour this broth into the pot with the sautéed vegetables. Bring everything to a simmer, then cover the pot. Let it cook for about 15-20 minutes, or until both the potatoes and asparagus are tender when pierced with a fork.
  4. Blend the Soup:
    • Once the vegetables are cooked through, use an immersion blender directly in the pot to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Remember to allow steam to escape if using a traditional blender to avoid splattering.
  5. Finish the Soup:
    • Return the blended soup to the pot if necessary. Stir in the oat cream and nutritional yeast, which will add creaminess and a hint of cheesy flavor. Add strips of lemon peel and a pinch of nutmeg for additional flavor, then taste and adjust the seasoning as needed.
  6. Make the Pesto:
    • In a food processor or high-speed blender, combine all the pesto ingredients: olive oil, hazelnuts, almonds, capers, nutritional yeast, agave syrup, parsley, basil, salt, and black pepper. Blend until the mixture is smooth, scraping down the sides as necessary. The result should be a creamy and flavorful pesto.
  7. Serve:
    • Serve the soup hot, garnishing each bowl with a generous dollop of the nutty pesto on top. This not only enhances the flavor but also adds a pop of color.

Cooking Tips

  • Adjust Consistency: If the soup is thicker than you prefer, simply stir in more boiled water or additional oat cream until you achieve your desired consistency.
  • Add Extra Veggies: Feel free to incorporate other vegetables like spinach, leeks, or green beans for added nutrition and variety.
  • Storage Tips: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The pesto can be stored in a jar in the refrigerator for up to 1 week or frozen in ice cube trays for longer storage.

Nutritional Benefits

  • Asparagus is an excellent source of vitamins A, C, E, and K, along with fiber and folate, making it a powerhouse of nutrition that supports overall health.
  • Potatoes provide complex carbohydrates and are rich in potassium and vitamin B6, helping maintain energy levels and promoting heart health.
  • Nutritional yeast adds a unique cheesy flavor and is packed with B vitamins, essential for energy production and overall well-being.
  • Nuts in the pesto, such as hazelnuts and almonds, offer healthy fats, protein, and a range of vitamins and minerals that promote heart health and satiety.

Why You’ll Love This Recipe

This Creamy Asparagus and Potato Soup is not just comforting; it’s also packed with flavor and nutrition. The Nutty Pesto adds a fresh twist, making it stand out as a unique and satisfying meal. It’s perfect for a cozy dinner or a light lunch, and the pesto can be used in other dishes, adding versatility to your meal prep. The combination of creamy and nutty flavors creates a dish that feels indulgent while remaining healthy. Enjoy this soup on a chilly day, and feel good about the wholesome ingredients you’re feeding your body!

Dietary Information

  • Vegan: Yes, this recipe is completely plant-based, making it suitable for vegans.
  • Gluten-Free: Yes, as long as the vegetable stock used is gluten-free, this soup is safe for those with gluten sensitivities.
  • Nut-Free Option: If you’re allergic to nuts, you can replace hazelnuts and almonds with sunflower seeds or pumpkin seeds in the pesto.
  • Soy-Free: Yes, as long as the margarine and oat cream used are soy-free.

Why This Recipe Works

This recipe works because it combines simple, wholesome ingredients that complement each other beautifully. The creamy texture of the soup is enhanced by the addition of oat cream and nutritional yeast, which gives it a rich, comforting mouthfeel. Meanwhile, the nutty pesto introduces layers of flavor that brighten the dish. The method is straightforward, making it accessible for cooks of all skill levels. Plus, it’s a fantastic way to use fresh, seasonal asparagus, ensuring you’re getting the best quality produce in your meal.

Conclusion

Treat yourself to a comforting bowl of Creamy Asparagus and Potato Soup with a delightful Nutty Pesto topping. This recipe not only delivers on flavor but also provides a nutritious and satisfying meal for any occasion. Whether you’re looking for a cozy dinner or a healthy lunch, this soup is sure to impress. Try it today and enjoy the deliciousness of fresh asparagus and creamy goodness in every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Asparagus and Potato Soup with Nutty Pesto


  • Author: Olivia
  • Total Time: 35mins

Description

There’s something wonderfully comforting about a bowl of hot soup, especially when it’s rich, creamy, and bursting with flavor. Creamy Asparagus and Potato Soup is a delightful dish that perfectly captures the essence of comfort food while also being a healthy choice. This vibrant soup blends tender asparagus and creamy potatoes, creating a luscious texture that warms the soul. But what truly elevates this dish is the addition of a homemade Nutty Pesto—a blend of nuts, fresh herbs, and spices that adds a burst of flavor and nutrition.

 


Ingredients

For the Soup:

  • Asparagus: 500g (approximately 1 lb or 17 oz), trimmed and cut into smaller pieces
  • Potatoes: 2 medium-sized, peeled and diced
  • Margarine: 40g (about 1.4 oz) or your choice of cooking fat
  • Salt: To taste
  • Black Pepper: To taste
  • Homemade Vegetable Stock Cubes: 2 (or equivalent amount of vegetable broth)
  • Boiled Water: 1 liter (about 4 cups or 34 fl oz)
  • Oat Cream: 150ml (about 2/3 cup or 5 fl oz)
  • Nutritional Yeast: 1 tbsp
  • Lemon Peel: A few strips (for added brightness)
  • Nutmeg: A pinch

For the Pesto:

  • Olive Oil: 80ml (about 1/3 cup or 2.7 fl oz)
  • Hazelnuts: 30g (about 1 oz)
  • Almonds: 60g (about 2 oz)
  • Capers: 3 tbsp
  • Nutritional Yeast: 2 tbsp
  • Agave Syrup: 1 tsp (to balance flavors)
  • Parsley and Basil: A handful of each (fresh for best flavor)
  • Salt: 1 tsp
  • Black Pepper: To taste

Instructions

  • Prepare the Vegetables:
    • Begin by trimming the woody ends off the asparagus and cutting the stalks into smaller, manageable pieces. For the potatoes, peel them and cut into small cubes to ensure they cook evenly.
  • Cook the Vegetables:
    • In a large pot, melt the margarine (or your chosen fat) over medium heat. Once melted, add the diced potatoes and sauté for about 3-4 minutes, stirring occasionally to prevent sticking. This initial step adds depth of flavor.
    • After a few minutes, add the asparagus pieces to the pot and continue to sauté for another 3-4 minutes. Season the vegetables with salt and black pepper, adjusting the amounts to your taste preference.
  • Simmer the Soup:
    • Dissolve the vegetable stock cubes in the boiled water, creating a rich broth. Pour this broth into the pot with the sautéed vegetables. Bring everything to a simmer, then cover the pot. Let it cook for about 15-20 minutes, or until both the potatoes and asparagus are tender when pierced with a fork.
  • Blend the Soup:
    • Once the vegetables are cooked through, use an immersion blender directly in the pot to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Remember to allow steam to escape if using a traditional blender to avoid splattering.
  • Finish the Soup:
    • Return the blended soup to the pot if necessary. Stir in the oat cream and nutritional yeast, which will add creaminess and a hint of cheesy flavor. Add strips of lemon peel and a pinch of nutmeg for additional flavor, then taste and adjust the seasoning as needed.
  • Make the Pesto:
    • In a food processor or high-speed blender, combine all the pesto ingredients: olive oil, hazelnuts, almonds, capers, nutritional yeast, agave syrup, parsley, basil, salt, and black pepper. Blend until the mixture is smooth, scraping down the sides as necessary. The result should be a creamy and flavorful pesto.
  • Serve:
    • Serve the soup hot, garnishing each bowl with a generous dollop of the nutty pesto on top. This not only enhances the flavor but also adds a pop of color.
  • Prep Time: 15mins
  • Cook Time: 25mins