When my dad was undergoing treatment, he lost his appetite.
So I set out to create recipes that he could taste, find comfort in, and get nutrients from.
His favorite go-to meal became my asparagus soup.
I’ll be honest. Since he passed away, I haven’t been able to make it.
But one evening we were having friends over for dinner.
As I was planning the menu, I knew my asparagus soup would be the perfect starter.
And the perfect way to attach a new memory to this healthful recipe!Print
Processed foods are expensive
Shortcut – veggies are peeled, chopped, and ready to cook!
Pick your favorite frozen veggie (I’ve made this recipe with frozen peas, carrots, and butternut squash.)
- 1 Bag of Frozen Vegetables
- 4 Cups Chicken Stock (If you make your own bone broth, use it for this soup!)
- Extra Virgin Olive Oil
- Salt & Pepper
- Wooden or Bamboo Spoon
- Dutch Oven or Medium Pot
- Warm 1 Tbsp. EVOO in the pan
- Add chicken stock or bone broth and bring to a boil.
- Empty the bag of vegetables.
- Lightly season with salt and pepper and stir
- Once the vegetables are tender, blend.
- I use an immersion hand blender for my soups. (I love how easy clean-up is!)
- Once smooth and creamy, taste and add a touch more salt and pepper if needed.
- Return to the pot and allow the soup to simmer and the flavors to develop.
- If the soup is too thick, add water.
Depending on the vegetable you use, you can top with a dollop of sour cream, crispy pancetta, parmesan, parsley, or lemon juice.