Creamy Asparagus Soup in a Bread Bowl

Creamy Asparagus Soup in a Bread Bowl | www.thepeachkitchen.com

Creamy Asparagus Soup in a Bread Bowl | www.thepeachkitchen.comIt’s the weekend. It’s during these times that we schedule our cheat days and our bingeing…

It’s during these times when the family would wanna eat all things fried, salty and sugary…..

But I just have the thing for you. This is the soup that I want you to eat tomorrow….

It’s monday. Mondays are focusing-on-our-health day.

If you are my peanutbutter, yes you can eat your doughnuts at breakfast but you have to eat this soup…. maybe before devouring that mouthwatering White Magnum during dinner time …

If you are not a soup person then let me at least try to change your mind about this soup.

Well, this soup is as healthy as can be. It’s creamy, it’s vegan, it’s green and it’s packed with asparagus goodness….

It’s also served in a warm crusty bread bowl which you can totally smother with a lot of butter and eat.

I also put some sliced mushroom because there’s leftover mushroom in the fridge for added texture…

Creamy Asparagus Soup in a Bread Bowl | www.thepeachkitchen.com

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Creamy Asparagus Soup in a Bread Bowl

Ingredients

Scale
  • 810 asparagus spears, chopped into bite sized pieces (tough ends snapped off)
  • 2 tbsp Olive oil
  • a pinch of sea salt
  • 2 cloves of garlic, crushed
  • 1 leek, chopped
  • 2 small shallots, chopped
  • 2 potato, peeled and chopped
  • 6 cups of vegetable stock {or any kind of stock you want}
  • 1 cup of sliced mushrooms
  • bread bowls for serving

Instructions

  1. Preheat oven to 400ºF.
  2. Toss chopped asparagus in 1 tbsp olive oil, sea salt and 1 crushed garlic clove.
  3. Spread asparagus on a baking sheet covered with parchment paper and roast for 15-20 minutes.
  4. In a soup pot, heat a tablespoon of olive oil over medium heat, add chopped leek, 1 clove of crushed garlic and shallots.
  5. Cook, stirring frequently, for 8 minutes.
  6. Pour in stock to pot and add chopped potatoes.
  7. Bring to a simmer, cover and cook for another 10 minutes.
  8. Allow soup to cool, then puree until smooth in a blender.
  9. Add soup back to pot, stir in roasted asparagus and reheat.
  10. Serve in warm bread bowls.

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Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

note: You can purée half of the roasted asparagus into the soup and add the remaining asparagus before warming and serving.

Happy Sunday and Hope you have a good start of the week!

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12 Responses

  1. Wow Peach, that looks sooo good! I love asparagus, and I bet I would really, really enjoy that soup in a bread bowl. Love your cover photo, it makes me wish it was in front of me so I could devour it. 🙂

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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