I love soups! They are so versitle, compliment almost any meal and are easy to cram full of delicious veggies.
I have really gotten on board with pureed soups. The tool you need? An immersion blender. This little kitchen workhorse quickly turns your pot of tender veggies into smooth, velvety soup - no need to transfer to a tabletop blender.Of course, you can use the table top blender, but if you're as big of a fan of soups as I am, you'll get your money's worth out of this investment.
Kitchen tip: if you blend hot soup in a table top blender, remove that little cap from the rubber top and cover the hole with a kitchen towel. This will allow some steam to escape while keeping the soup off of your kitchen ceiling.
This is more of a method than a formal recipe. Feel free to try it with any seasonal veggie - just try to pick similar colored veggies for beautiful soup.
A few ideas:
- Celery + spinach + peas
- Carrots + ginger
- Roasted carrots + roasted parsnips + garlic
- Red pepper + tomato
- Butternut squash + pear
Scrumptious Soups: Asparagus
- 1 large onion, diced
- 1 potato, diced (no need to peel)
- 2-3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2-3 quarts of low-sodium chicken or vegetable stock
- 1 pound of asparagus, woody ends removed and chopped into 2-inch pieces
- 1 cup milk, half-and-half, or plant-based milk
- Salt + pepper, to taste
- In a large pot, saute the onion, potato and garlic in the vegetable oil until tender - about 5 -10 minutes.
- Add asparagus and saute for another minute or two.
- Add enough stock to just barely cover all of the vegetables. Bring to a boil, and simmer until the veggies are tender (but not mushy).
- Using an immersion blender, puree your soup until velvety and smooth. Stir in your milk and check the seasoning - add salt + pepper, if you wish.