Welcome to a culinary delight that celebrates the vibrant flavors of spring! Our Potato Asparagus Soup with Spring Onions is not just a dish; it's a warm embrace in a bowl, perfect for those cozy evenings or a light lunch that will leave you craving more. Imagine creamy, velvety soup made from wholesome ingredients, where the earthy potatoes meet the bright crunch of asparagus, all beautifully enhanced by the subtle sweetness of spring onions. Ready to elevate your cooking game and impress your guests? Dive into this easy-to-follow recipe and discover how simple it is to create a dish that’s both comforting and refreshingly delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large potatoes, diced
- 1 bunch asparagus, trimmed and chopped
- 3 spring onions, chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh chives for garnish
Instructions
- Prepare all ingredients by washing and chopping potatoes into uniform 1-inch cubes, trimming asparagus ends, and finely slicing spring onions.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped spring onions and sauté until they become soft and translucent, approximately 3-4 minutes.
- Add diced potatoes to the pot and stir to coat with oil, cooking for an additional 2-3 minutes to slightly caramelize the edges.
- Pour vegetable broth into the pot, ensuring all potatoes are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender and can be easily pierced with a fork.
- Add chopped asparagus to the pot and cook for an additional 3-4 minutes until asparagus is bright green and slightly tender but still crisp.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender, being cautious with hot liquid.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle soup into serving bowls and garnish with freshly chopped chives. Serve hot with crusty bread if desired.
Tips
- Prep Ahead: To save time, you can chop all your vegetables in advance. Store them in the refrigerator to keep them fresh until you're ready to cook.
- Choose Fresh Ingredients: The quality of your vegetables will greatly affect the flavor of your soup. Opt for fresh, seasonal asparagus and spring onions for the best results.
- Adjust Consistency: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This adds texture and makes each spoonful more interesting.
- Experiment with Flavors: Feel free to add herbs like thyme or dill for an extra layer of flavor. A squeeze of lemon juice can also brighten up the soup just before serving.
- Serve with Style: Pair your soup with crusty bread or a light salad for a complete meal. Garnishing with fresh chives not only adds a pop of color but also enhances the flavor profile.
- Storage Tips: This soup can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.
Nutrition Facts
Calories: 248kcal
Carbohydrates: 43g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
