Soup with asparagus is the perfect spring dish!
Spring is a wonderful time of year. The weather is getting warmer and the trees are starting to bloom. This is the perfect time to enjoy some delicious soup! Asparagus soup is light and flavorful, and it's perfect for a spring meal.
To make asparagus soup, you will need: 1 quart chicken or vegetable stock, 1 pound asparagus, 1 cup half and half, 2 tablespoons olive oil, 1 onion, 2 cloves garlic, salt and pepper to taste.
First, chop the onion and garlic. Heat the oil in a large pot over medium heat, then add the onion and garlic. Sauté until softened. Cut the asparagus into 1-inch pieces. Add the asparagus to the pot and sauté for 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Add mixture to a blender or food processor in batches and blend until smooth. Return soup to pot and stir in half and half. Season with salt and pepper to taste. reheat over low heat if necessary. Serve hot with croutons or Parmesan cheese shavings if desired.
Asparagus soup is healthy, easy to prepare, and absolutely delicious! It's perfect for a spring meal when the weather starts to get warmer. Give it a try today!
This soup is packed with nutrients that are great for your health!
Ingredients:
-1 cup spinach
-1 cup kale
-1 can black beans, drained and rinsed
-1 can diced tomatoes, undrained
-1 small onion, diced
-3 cloves garlic, minced
-3 cups vegetable broth or chicken broth
-2 teaspoons chili powder
-1 teaspoon cumin
-1/2 teaspoon salt This soup is packed with nutrients that are great for your health! The spinach and kale provide Vitamins A and C, as well as antioxidants that help protect your body against disease. The black beans provide protein and fiber, while the diced tomatoes provide lycopene, a powerful antioxidant. This soup is also low in calories and gluten free. Enjoy!
Soup with asparagus is a delicious way to get your daily dose of vegetables!
This soup is easy to make and is a great way to use up leftover vegetables. It can also be made vegan by using vegetable broth in place of chicken broth.
Ingredients:
1 tbsp. olive oil 1 onion, chopped 3 cloves garlic, minced 2 cups chicken broth or vegetable broth 1/2 tsp. salt 1/4 tsp. black pepper 1 bunch asparagus, trimmed and chopped 1 cup cooked shredded chicken or ham 1-2 cups milk (optional) Instructions:
In a large pot, heat the oil over medium heat until hot. Add the onion and garlic and cook until softened.
Add the broth, salt, and pepper and bring to a boil. Add the asparagus and cook for 3-5 minutes until tender-crisp.
If desired, add the milk and bring to a simmer. Serve warm with shredded chicken or ham.
This soup is perfect for a light lunch or dinner!
Ingredients:
1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 8 cups chicken broth 2 cups water 1 (14.5 ounce) can diced tomatoes, undrained 1 (15 ounce) can white kidney beans, drained and rinsed 1 (4 ounce can diced green chilies, undrained) 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon black pepper 4 cups shredded cooked chicken breast 8 ounces Monterey Jack cheese, shredded (2 cups) Tortilla chips, if desired Sour cream, if desired Shredded lettuce, if desired
Instructions:
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Add the chicken broth and water and bring to a boil. Add the tomatoes with their juice, kidney beans, chilies with their juice, cumin, chili powder, salt and black pepper. Bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Stir in the chicken and Monterey Jack cheese. Cook for 10 minutes or until heated through. Serve with tortilla chips, sour cream and shredded lettuce if desired
Soup with asparagus is the perfect way to warm up on a cold day!
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Ingredients:
1 tablespoon olive oil 1/2 onion, diced 1 garlic clove, minced 3 cups vegetable broth 1 bunch asparagus, trimmed and cut into 1-inch pieces 1 can (15 ounces) white kidney beans, drained and rinsed 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley Salt, to taste Sour cream, for serving (optional) Shredded Parmesan cheese, for serving (optional) Instructions:
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