When I was pregnant with H there was one thing I craved more than anything.
SOUP!
Especially creamy, smooth, blended soups. Just like the ones you find in a fancy restaurant.
Before pregnancy soup was one of those things I could easily live without. It has been a long time since I was pregnant and my love for soup is stronger than ever! LOL
I love soup for all sorts of reasons.
It’s ridiculously easy to make, it’s nutrient-dense, and can be consumed hot or cold. And, there are endless flavor and topping combinations which means you never get bored.
Now that Fall is upon us it’s time to whip up some soup.
I’m starting with Asparagus Soup With Salt and Pepper Pepitas!
Why you ask?
Well, I had a huge package of asparagus in the freezer that was staring at me for weeks. I bought it on a Costco run before our vacation back in July and tossed it in the freezer before we left. I seriously wondered if I would ever use it.
I hate wasting food and this soup put my two-pound bag of asparagus to perfect use!
Toasted pepitas are one of my favorite soup toppings and adding salt and pepper makes them even more flavorful. Fresh dill or tarragon are also great topping options!
This soup can be made with ingredient substitutions to fit Paleo, Keto, Vegetarian, and Dairy-Free!
Oh, and this soup has been kid-approved!
Are you a soup lover? What’s your favorite?
In Love, Health + Gratitude
Katie
- 2 lbs. asparagus
- 1 medium white or yellow onion
- 2 cloves minced garlic
- 2 tsp salt (for soup)
- ½ tsp pepper (for soup)
- 1 cup grass-fed heavy whipping cream (can sub full-fat coconut milk)
- 2 Tbsp grass-fed butter (can sub olive oil, avocado oil or virgin coconut oil)
- 4 cups chicken bone broth (can sub vegetable broth)
- ⅓ cup raw pepitas
- 2 Tbsp olive, avocado or coconut oil (for toasting pepitas)
- ½ tsp salt (for pepitas)
- ¼ tsp pepper (for pepitas)
- Option Garnish: fresh dill, tarragon or a drizzle of heavy whipping cream
- Chop onion, garlic, and asparagus.
- Add butter or fat of choice to a large pot. Allow to heat up slightly. Add chopped onion and sauté on medium heat until they become translucent.
- Add garlic and continue to sauté with onion until fragrant.
- Add asparagus and sauté for 3-5 min. You want the asparagus to soften.
- Add chicken bone broth or vegetable broth.
- Add salt and pepper.
- Simmer for 30 min.
- Add heavy whipping cream and stir.
- Allow to cool slightly and then either use an immersion blender or regular blender to blend until creamy. If you prefer a thicker, more textural soup an immersion blender works great. If you prefer a completely smooth soup (my favorite) I recommend using a regular blender.
- To make the salt and pepper pepitas add oil of choice to a small pot along with pepitas, salt, and pepper. Slowly toast over low heat.
- To serve top with optional garnish and salt and pepper pepitas.