This soup is about as simple as they come, and takes about 15 minutes total to prepare. Yet, it is astonishingly tasty and very filling. Finally, it is very affordable to make.
All you need are:
3 medium to large potatoes;
about 10 stems (stems?) of asparagus;
salt and pepper;
A tea spoon of olive oil.
Whether you add a splash of almond milk to the final mix is entirely up to you. The soup is just as wonderful without it.
Place the potatoes and asparagus in a large enough pot and boil until the veggies are soft.
Remove from the fire, drain from the water, and place in a separate dish to cool off or wash with cool water.
Place everything in a blender. Add salt and pepper to taste, a tsp of olive oil, and, if you feel like it, about 2 tablespoons of almond milk. Blend well until you reach a thick but very creamy consistency.
Place this beauty in a bowl and enjoy on its own or with some vegan croutons or crackers. It is SO delicious!
This makes 4 servings, unless you are starved (like me today, I had no time to eat!!). Then it’s about 2.
Boiling the asparagus actually helps with the release and digestion of nutrients from it. Like carrots, asparagus has very thick, indigestible cellulose, which prevents the fill absorption of vitamins. Asparagus is an excellent source of sodium, fiber, protein, and vitamins B6, A, and C. It contains Zinc, Magnesium, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper, Manganese and Selenium, and is a decent source of carbohydrates.
Potatoes, although mostly known for being carb-rich, are also a great source of vitamins C, B6, Copper, and Potassium.