Asparagus Broccoli Potato Soup

With the scorching hot summer days, all I have been thinking about for the past few weeks is the start of autumn. Today we had cooler temperatures and I even got to see a little rain, so I couldn’t resist filling my house with the aroma of a delicious soup.  This simple soup is super healthy and low in calories, as well as a beautiful hue of green to compliment the gray sky.

Asparagus Broccoli Potato Soup

2 bunches broccoli with stems, chopped

1 lb asparagus, chopped

10-12 Yukon gold baby potatoes, split in half

1/2 c.  onion, chopped

1-2 cloves garlic, minced

1/4 tsp. black pepper

1/4 tsp. cumin

1/4 tsp. thyme

1.4 tsp. nutmeg

2 c. low sodium vegetable broth

2 c. water

1 tbsp. olive oil

1 tbsp. flour

1/2 c. nonfat milk

Boil together water, broth, broccoli, asparagus, potatoes and onion until tender.

Let cool slightly. Puree in blender in small batches, being careful to hold the blender lid with a kitchen towel.  Set aside.

In a saucepan, add olive oil over low heat.  Whisk in flour until completely dissolved, stirring constantly.  Slowly stir in milk and continue to whisk for 2 minutes or until
smooth. Add garlic and spices, then stir in pureed veggie mixture and let cook on medium for 5-10 more minutes.

I topped mine with chopped chives and a little lemon zest.  Some grated cheddar and even bacon crumbles, all paired with a good, crusty, toasty bread would also be excellent.


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