Asparagus and Swiss Chard Soup
Teri-Ann Carty
With seasonal ingredients this Asparagus and Swiss Chard Soup is certainly one that I always look forward to making!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Appetizer & Starters, Dinner, Lunch, Main Course, Soup
- ½ white onion (chopped)
- 2 cloves garlic (minced)
- ½ russet potato (diced)
- 2 tbsp olive oil
- pinch chilli flakes
- 8 cups swiss chard (chopped)
- 1 pound asparagus (trimmed)
- 5 cups vegetable stock
- 2 cups water and pepper to taste
- ¼ avocado
Heat a large pot over medium high heat and add olive oil.
Add in onion and chilli flakes and saute for 3 minutes. Add garlic and sauce until fragrant. Add in potato and season with salt and pepper.
Cut asparagus in 1 inch pieces and add it into a pot. Cook for 1 minute. Add-in stock and bring to boil.
Once boiled, reduce and cook on medium-low for 15 minutes.
Add in chopped Swiss chard and water.
Season with salt and pepper.
Once Swiss chard is wilted and veggies are cooked turn off heat.
Add soup to the blender in 2 batches. Add in half the 1/4 of avocado in each batch. Blend until smooth.
Complete the blending, season one last time and add to bowls to enjoy!
Keyword dairy free, gluten free, plant based, refined sugar free, seasonal, soup, vegan