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.