Creamy Asparagus & Squash Soup
Ingredients
- 2 Medium Organic Potatoes
- 1 Small Onion, chopped
- 2 Stalks Celery, chopped
- 2 Cloves Garlic, Chopped
- 1 Bundle Fresh Chopped Asparagus
- 1 Medium Yellow Squash, chopped
- 2 Tbsp. Fresh Oregano (1 if dried)
- 2 Tsp. Onion Powder
- 1 Tsp. Salt and Pepper to your taste
- 2 Cups Unsweetened Almond Milk (or milk of your choice)
Instructions
- In a large soup pot place your washed, peeled and chopped organic potatoes. Cover with four cups of water and bring them to a boil, then add the onions, garlic, and celery.
- Keep an eye on the water level, I add a cup here and there as it boils down and the vegetables become tender. So, I added at least 2 more cups of water. Once the vegetables were tender (about 20 min on med/high) I mashed the potatoes and added the spices.
- Now, you're ready to add your chopped asparagus, yellow squash, and almond milk. Simmer another 10 minutes until these are just tender, (I like mine to remain a little crisp, but you do what you like).
Nutrition
Calories: 99kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 445mgPotassium: 519mgFiber: 5gSugar: 2gVitamin A: 212IUVitamin C: 22mgCalcium: 208mgIron: 3mg
Tried this recipe?Let us know how it was!