The Pioneer Woman Tasty Kitchen
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Asparagus Rosemary Soup

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Level: Easy

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Description

A creamy, vegan soup.

Ingredients

  • 1 pound, 5-¼ ounces, weight White Asparagus
  • 1 whole Potato, Medium Sized
  • 1 whole Yellow Onion (medium-sized)
  • 3 cloves Garlic
  • 2 Tablespoons Olive Oil
  • 5 cups Water
  • 1 Tablespoon Fresh Rosemary
  • 2 teaspoons Salt
  • 1 pinch Black Pepper, Ground

Preparation

1. Peel the asparagus with a potato peeler and discard the peel. Cut the stalks into small chunks. You might want to take off the hard bottoms of the asparagus as well. Either throw them away or use them in juices if you have a juicer.
2. Peel the potato, onion and cloves of garlic and cut them into small pieces.
3. Heat the olive oil in a soup pot over medium heat.
4. Put the chunks of potato, onion and garlic into the heated oil and stir fry for a few minutes until the onion gets softer.
5. Add the chunks of asparagus and stir fry for another few minutes until they start to soften.
6. Then add the water and the rosemary and cook for about 20 minutes or until the veggies in the pan are soft.
7. Turn off the heat, add salt and pepper and blend the soup with a stick blender, or let it cool off a bit and then blend in a regular blender.

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