Cream of Asparagus Soup

Cream of Asparagus Soup via Semi-Vegetarian.com

Cream of asparagus soup is a fun alternative to the usual asparagus preparations (usually steamed or roasted at our house). It’s silky smooth and perfect for slurping on a chilly fall evening. A simple weeknight dinner, or a first course of a dinner party!

Heavy cream and butter lend an indulgent taste and texture, but I stayed a little light handed with both ingredients to preserve some of the nutrition! Everything in moderation, right? This soup is high in iron and potassium, and surprisingly low in calories so you can feel good eating it.

Typically I blend soups using a stick blender (immersion blender), but asparagus can be pretty fibrous so I highly recommend blending in a regular blender (ideal) or a food processor (good alternative). You’ll need to work in batches and take the plug out of the hole in the lid to allow steam to escape while blending. Just cover the lid with a towel to keep splatters at bay.

Cream of asparagus soup reheats well, too!

Cream of Asparagus Soup
Serves 4
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 pound asparagus (about one bunch)
  2. 1 small onion, diced
  3. 2 yukon gold potatoes, peeled and diced (about 2 cups diced)
  4. 2 cups low sodium vegetable broth
  5. 1 cup water
  6. 1/2 cup cream
  7. 1 tablespoon butter
  8. 1 tablespoon olive oil
  9. Salt and pepper to taste
Instructions
  1. In a heavy bottomed pot, melt the butter and olive oil together
  2. Trim the ends off the asparagus and cut in to two inch pieces
  3. Add the diced onion, cubed potatoes, and cut asparagus to the pot and stir
  4. Cook until the asparagus is bright green (about 3 - 5 minutes), stirring occasionally
  5. Add the broth and water and simmer about 15 minutes or until the vegetables are fork tender
  6. Warm the cream for about 30 seconds in the microwave and add to the pot and stir
  7. Turn the heat off on the burner and blend the soup in a blender or food processor (work in batches)
  8. When the soup has been blended very thoroughly taste and add additional salt and pepper to taste
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Pumpkin Spice Granola

 

Pumpkin Spice Granola via Semi-Vegetarian.com

Pumpkin spice granola is perfectly sweet and crunchy. It tastes like fall in a bowl! We loved eating it like cereal with milk poured on top, over yogurt, and if I’m being honest, by the handful straight from the pantry! I love the pumpkin pie type spices, the lightly sweet maple flavor, and the fact that it contains real pumpkin!

Making your own granola allows you to customize it to your preferences. Feel free to add nuts or other add-ins, if you’d like! Your kitchen will smell amazing while the granola is baking. When you first take it out of the oven, the granola will still be soft. It will get crunchy as it cools. If you like clumps in your granola, don’t stir it or touch it as it cools!

Nutrition facts are for one serving (recipe serves 10):

Pumpkin_Spice_Granola

Pumpkin Spice Granola
Serves 10
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 cups old fashioned oatmeal
  2. 1/3 cup pepitas
  3. 1/4 cup ground flax
  4. 1 1/2 teaspoon cinnamon
  5. 1/4 teaspoon nutmeg
  6. 1/8 teaspoon ground ginger
  7. 1/4 teaspoon kosher salt
  8. 1/2 cup maple syrup
  9. 2 tablespoons pumpkin puree (canned is fine)
  10. 2 teaspoons canola oil
Instructions
  1. Preheat the oven to 350 degrees
  2. Combine the dry ingredients in a large bowl and stir well
  3. Combine the wet ingredients in a liquid measuring cup and stir well
  4. Add the wet ingredients to the dry and mix until the oatmeal mixture is well coated
  5. Pour the granola mixture on to an ungreased sheet pan and spread evenly
  6. Bake for 15 minutes, stirring occasionally
  7. Allow to cool completely on the pan (if you want clumps in the granola, do not stir once you remove it from the oven)
Notes
  1. The granola will be soft when you take it out of the oven, but will become crunchy as it cools. Allow it to cool on the pan for a few hours, if possible.
Semi-Vegetarian http://www.semi-vegetarian.com/
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