During the winter months I find myself having soup almost every day for lunch. Amy’s Organic makes amazing canned soup, my cupboard is literally stuffed with them. However, there really is no substitute for real homemade soup, made with fresh organic vegetables.
The base for this soup is a broth made by pureeing tender asparagus and garlic, and then potato, carrot, onion, zucchini and spices are added. What a delicious way to eat your vegetables!
- 1 bunch (12 oz) fresh organic asparagus, cut into 1 inch pieces
- 5 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon olive oil
- 1 large baking potato, peeled and chopped
- 5 large carrots, peeled and chopped
- 1 large yellow onion, chopped
- 3 zucchini, chopped
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- salt and pepper to taste
- In a medium skillet over med-low heat, saute the asparagus and garlic in 2 Tablespoons of the vegetable broth. Cover and cook until tender.
- Pour your vegetable broth into a large pot . Add the tender asparagus and garlic and allow to cool slightly. Using an immersion blender, puree the mixture until smooth. Turn on the heat and bring to a simmer.
- In a large skillet over med-high, heat the olive oil and then add the potatoes and carrots. Cook for a few minutes, then add the onion and zucchini. Continue to cook until the veggies are tender. Add the thyme and sage.
- Add the cooked vegetables to the broth and simmer for another 10 minutes. Season with salt and pepper and enjoy.
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