It’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…
- 8 – 10 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
- Preheat oven to 400ºF.
- Toss chopped asparagus in 1 tbsp olive oil, sea salt and 1 crushed garlic clove.
- Spread asparagus on a baking sheet covered with parchment paper and roast for 15-20 minutes.
- In a soup pot, heat a tablespoon of olive oil over medium heat, add chopped leek, 1 clove of crushed garlic and shallots.
- Cook, stirring frequently, for 8 minutes.
- Pour in stock to pot and add chopped potatoes.
- Bring to a simmer, cover and cook for another 10 minutes.
- Allow soup to cool, then puree until smooth in a blender.
- Add soup back to pot, stir in roasted asparagus and reheat.
- Serve in warm bread bowls.
♥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!
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. 🙂
This would be a wonderful mal for me. Delicious, creamy soup and then eat the bowl it came in. It looks beautiful!
This looks super comforting and yummy! Perfect for a rainy day.. 😀
This is an excellent soup, and I love how you used a bread bowl. Such a comforting meal!
hi peachkins, how are you. i sure love this yummy asparagus soup, rspecially when you add in mushrooms. have a great week.
Love the presentation…Edible bowls are a treat too! Yum!
Roasting the asparagus would definitely make it flavourful, that soup of your look yummy!
Love Asparagus soup.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Nice serving of the creamy soup in a bread bowl 🙂
Nice presentation!
Same as everyone here, I love the presentation. Its a perfect meal, soup and bread. 🙂
parang masarap na naman i-try to. i’m a soup person so I like this recipe. nice photo again, peachy!!!