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Creamy Asparagus Potato Soup
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Sauté 1/2 onion & 3 garlic cloves + salt. Add 1 russet potato + 1 cup water. Cover and boil.
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Add 2 cups asparagus when the potatoes are almost piercable. They cook quickly.
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Adding more water (1/2 cup) a little at a time. Adding cashews for creaminess.
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Cover on so no moisture escapes!
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Meanwhile making some super quick croutons! Cube, spray oil, salt and toast.
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2-3 minutes later add spinach in the very end for a few seconds.
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Blending ALMOST all of it. Leaving some behind for texture.
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BLEND AWAY. Or use immersion blender (less messy).
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Taste it and adjust! Everyone has different preferences.
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Needs more salt. Blandness = needs more salt or lemon.
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Add it back in (optional).
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Zest of a lemon + half of a lemon juice at the very end.
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A little more oat milk just to thin it out some more.
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All beautified! Croutons, pistachios and yogurt on top.
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