Asparagus is an excellent source of vitamin B1, B2, B3, B6, vitamin A, vitamin C, Vitamin E and vitamin K. It is also a great source of folate, copper and selenium and dietary fiber, manganese, phosporus, potassium, choline, zinc, iron, protein and pantothenic acid.
Soup is calming and is great for digestion. I used to think soup was so complicated to make but once I started making my own, I started having more of it. You can make a large pot to last the week too.
This recipe takes less than 30 minutes to make including prep time. It includes miso paste which I think makes everything better should be a staple in the vegan kitchen.
Let's get started. Here is what you will need.
3 cups of 1/2 inch cut asparagus. It was one bunch from my grocer but that might be different for you
1 cup diced onion
2 cups diced potato
4 cups of vegetable broth
1/2 tsp of ginger paste
1 tbsp white miso paste
the juice of 1 lemon
salt and pepper to taste
Saute the onion until translucent. You can water saute or oil saute. It's up to you. I used a little extra virgin olive oil.
Add the asparagus and saute until it turns bright green. It will only take a minute or two. Add the potato and stir to combine.
Pour in the broth. Simmer until the potatoes are tender. Should only take 10 - 15 minutes.
Transfer about two cups of the hot broth into a small bowl. Add the miso and whisk to disolve the miso. Return back to the soup pot.
Add the ginger paste and lemon juice which I forgot to show in the video. Stir to combine.
If you have an immersion blender, you can use it to blend the soup. Or you can pour the soup into a blender and blend it that way. Just be really careful with the hot soup. Blend for just a minute or two until there are no more chunks.
Serve and enjoy.