Slightly sweet from the natural slow cooking, the smooth, creamy texture is perfect for little ones! My girls all enjoyed asparagus soup around 6-9 months or so! It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies!
Servings: 8 servings
- ¼ cup friendly fat to cook in butter, coconut oil, lard
- 2 onions coarsely chopped
- 3 cloves of garlic coarsely chopped
- 1 ½ - 2 quarts chicken bone broth depending on how you want your soup consistency to be
- 4-5 small/medium potatoes coarsely chopped
- 2 bunches asparagus hard ends discarded, coarsely chopped
- 1/8 tsp cayenne pepper optional but a little heat is so good!
- Sea salt/pepper to taste
- Garnish with sour cream or a splash of coconut milk optional
Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
Add the garlic and cook for a minute.
Add the broth, potatoes, and asparagus and bring to a boil.
Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
Garnish with sour cream or coconut milk if you wish.
This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!