Asparagus and Sweet Potato Soup

Fresh asparagus soup with the subtle sweetness of sweet potatoes. It’s an easy to make soup that’s deliciously smooth and creamy.

When served hot, it’s comforting and refreshing when served cold. Yes, there’s pure comfort with a bowl or cup of Asparagus and Sweet Potato Soup.

This Asparagus and Sweet Potato Soup can be a vegetarian soup, by replacing the chicken broth called for with vegetable broth.

Asparagus and Sweet Potato Soup

1 onion, diced

1 leek, trimmed, sliced and washed

1 pound asparagus, trim ends and slice

1 pound sweet potatoes, peeled and chopped

3 cups chicken broth (can sub for vegetable broth)

½ cup coconut milk

salt and black pepper, to taste

Heat a large saucepan over medium high heat

Add a tablespoon of butter and melt. Next add onion and saute until lightly golden and translucent.

Add the leek and continue to saute until softened.

Next add the asparagus, sweet potato and stock, bring to a boil, cover and simmer for 20 minutes.

Add the soup 1 1/2 cups at a time to a blender and blend till smooth. Alternatively, blend with an immersion blender.

If using a blender, add soup back to the saucepan, stir in the coconut milk and continue to heat until silky and creamy, taste and season as needed with salt and black pepper.

If using an immersion blender, after blending, add coconut milk and mix in until incorporated.

Ladle soup into bowls and serve with warm sourdough bread or topped with croutons.

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