A Simple Asparagus Soup
Creamy Asparagus Potato Soup is a delightful blend of flavors and textures, creating a comforting and satisfying dish. The subtle sweetness of new potatoes pairs perfectly with the fresh, vibrant taste of asparagus, all brought together in a velvety coconut milk base. A hint of green curry paste adds a touch of complexity, while a squeeze of citrus brightens up the overall profile. Topped with your choice of garnishes, such as grated hard-boiled egg, fragrant herbs, or crunchy whole-grain crackers, this soup is a versatile and nourishing meal that will warm both body and soul.
— Constant Cookbook
Ingredients
- 2 tablespoons unsalted butter or extra-virgin coconut oil
- 1 small onion, chopped
- 1/2 pound new potatoes, tiny cubes
- 1 tablespoon green curry paste, or to taste (optional)
- 1 pound asparagus, trimmed and cut into 1/2-inch segments
- 1 14-ounce can full-fat coconut milk
- 1 1/2 teaspoons sea salt, or to taste
- 1 1/4 cups of water, or to cover
- 1 lemon or lime
- to serve (topping ideas): grated hard-boiled egg, herbs,
- crumbled whole-grain crackers or croutons, crème fraiche
Instructions
- In a large soup pan over medium-high heat add the butter and onion. Stir until the onion is well coated, and allow to sauté until translucent, a few minutes. Stir in the potatoes, and cook until completely tender, about 10 minutes - you can add a splash of water to the pan if it seems like a bit of moisture will help. Stir in the curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water. Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
- This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand - I made it this time around with chopped chives and a drizzle of shallot oil, but you can also see a version with grated hard-boiled egg, herbs, crackers, and a touch of crème fraiche. You could just sprinkle a few chopped almonds on top and call it a day.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4.
Nutrition
- Calories: 341 kcal
- Carbohydrate Content: 20 g
- Protein Content: 6 g
- Fat Content: 28 g
- Saturated Fat Content: 23 g
- Cholesterol Content: 15 mg
- Sodium Content: 897 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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