Creamy Asparagus Potato Soup
Sauté 1/2 onion & 3 garlic cloves + salt. Add 1 russet potato + 1 cup water. Cover and boil.
1
Add 2 cups asparagus when the potatoes are almost piercable. They cook quickly.
2
Adding more water (1/2 cup) a little at a time. Adding cashews for creaminess.
3
Cover on so no moisture escapes!
4
Meanwhile making some super quick croutons! Cube, spray oil, salt and toast.
5
2-3 minutes later add spinach in the very end for a few seconds.
6
Blending ALMOST all of it. Leaving some behind for texture.
7
BLEND AWAY. Or use immersion blender (less messy).
8
Taste it and adjust! Everyone has different preferences.
9
Needs more salt. Blandness = needs more salt or lemon.
10
Add it back in (optional).
11
Zest of a lemon + half of a lemon juice at the very end.
12
A little more oat milk just to thin it out some more.
13
All beautified! Croutons, pistachios and yogurt on top.
14