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