Servings: 6 cups
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 rib of celery, chopped
- 1 clove of garlic, minced
- 1 russet potato, diced
- 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
- 5 cups veggie stock
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon black pepper
Heat olive oil in saute pan on medium high heat. Saute onions, potatoes celery, and garlic until soft and translucent.
Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
Add vegetable stock and bring to a boil and simmer for 30 minutes.
Blend well with wand or transfer to a blender. Taste and add seasoning if required.
Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 788mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 1.9mg