This easy-to-prepare all-vegetable soup adds the subtle flavor of seasonal healthy asparagus to seasonless favorites like potatoes, carrots and garlic.
Ingredients (about 6 servings):
- 1 1/2 -2 lb. white or green asparagus, peeled and cut into 1/2 inch pieces
- 3 medium-size potatoes, chopped to small pcs
- 3 large carrots, chopped to small pcs
- 1 white onion, chopped to small pcs
- 2 cloves of garlic, chopped
- 2 tablespoons extra virgin olive oil
- 10 cups water
- 1/2 tablespoon salt
- 1 tablespoon summer savory or oregano, fresh or dried, chopped
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon ground pepper or dried lovage (optional)
- 1 tablespoon cilantro or parsley for garnish, fresh, chopped
Directions
1. Saute garlic and onion pieces in olive oil in a large saucepan until lightly browned.
1. Saute garlic and onion pieces in olive oil in a large saucepan until lightly browned.
3. Boil for about 15-20 minutes on medium heat until potatoes and carrots are softened.
4. Remove pot from stove, cool down for 10 minutes, serve in bowl with chopped cilantro or parsley garnish.
Storing idea:
Allow soup to cool and pour into a plastic container with a tight lid, store in your freezer. When ready to use, thaw soup at room temperature, on slow heat in a medium-size pot or in microwave. Serve hot, garnished with chopped cilantro or parsley.
Baby food idea:
Allow soup to cool and drain some broth according to your preferred consistency for baby food. Blend with hand blender and store in sterilized 4-ounce or 6-ounce glass jars. If you are planning to use the soup as baby food for a baby younger than one year old, refrain from using salt.
