Friday, March 9, 2018

Asparagus and Potato Soup

Saint Patrick's Day is coming up! What better way to celebrate than with a green potato soup? Today, we've got a delicious dairy-free soup that you're going to enjoy! Honestly, you don't even notice that the cheese is missing! It's a much healthier alternative to your traditional baked potato soup.



Last year, we went soy and dairy free because the little one was sensitive to these items. Now that he's older, he's outgrown his sensitivities, but we've kept many of the dairy and soy free recipes in our menu rotation. One of these is the Asparagus and Potato Soup recipe that the husband discovered and perfected. With it's green color, it's the perfect soup to serve on St. Patrick's Day! We also love having it on a hot summer day!


This soup is filled with all the hearty goodness of your traditional potato soup, but it's quite a bit healthier since we have removed the cheese and heavy creams that are found in traditional baked potato soups. Coconut milk is used in place of milk or cream.





Two potatoes are used which gives it the delightful potato flavor that you'll love without being too overpowering in the carb department. We used Russet Potatoes for our soup but you could probably experiment with other varieties as well.


I'm not going to lie - when the husband first made this soup, I was quite skeptical. I'm not a big soup person and the thought of asparagus in a soup just didn't sound appealing. (I love asparagus - I just couldn't picture it in a soup.) The soup surpassed my expectations in every way. We've also served it to a non-asparagus lover and he enjoyed it as well. So, even if asparagus isn't your thing, I'd still recommend giving it a try!


By removing the cheese and adding in asparagus, this soup is a much healthier option than your traditional baked potato soups. The bacon could easily be replaced by turkey bacon or even left out to make this soup even healthier. I can't wait to have it again and I might just be adding it into the slot for St. Patrick's Day!



Healthy Potato Soup
Total Time: 45 minutes

Kitchen Items Needed: pan, pot, knife, cutting board, blender

Ingredients:
- coconut milk (2 cups)
- asparagus (one pound)
- russet potatoes (2 medium)
- coconut oil (1 spoonful)
- bacon (third of a pound)
- nutritional yeast (1/8 cup)

Directions:
1. Put 2 cups of coconut milk in the pot and let it simmer down.
2. Trim asparagus.
3. Chop up 2/3 of asparagus (set aside the rest).
4. Add to the coconut milk. It should be on medium high to high. Be careful not to scorch the milk.
5. Peel the potatoes and cut them into squares.
6. Add to the pot.
7. Chop leftover asparagus in half.
8. Add one spoonful of coconut oil.
9. Allow the pot to simmer (not boil) until the potatoes are tender. While you're doing this, fry the bacon in a separate pan. (Keep the grease in the pan!) Chop and set aside to use as a soup topping.
10. Once the potatoes are soft, remove from heat and let it cool.
11. Fry the remaining asparagus in the leftover bacon grease. Set aside to soup.
12. Pour the potato and asparagus mixture into a blend.
13. Blend until smooth.
14. Pour back into the pot and heat it once again.
15. Pour a small amount of water into the blender and turn it on to rinse the blender. Pour this into the soup to lighten consistency.
16. Once the soup starts to bubble again, it's ready to serve.
17. Stir in the nutritional yeast and top with bacon crumbles and the extra asparagus.

This healthy potato soup would be the perfect addition to your St. Patrick's Day dinner!

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