Last week’s #InstaWeanTeam / #TastyToddlerMeals challenge was a huge success for me & my team! This week, we’re back for the asparagus challenge! My friends are so creative and really make fantastic dishes. This is what a couple of them have made for our asparagus challenge:
@BabyFoodIdeas Asparagus Hash
@Mama.of4 Mushroom & Asparagus Risotto
I felt like I needed to step up my game, because these mamas’ dishes look absolutely amazing!!
So I made, Leek & Asparagus Soup! So delicious and very easy to make! I topped it with bacon, but you can opt it out to make it vegan. This recipe was adapted from Tasty-Yummies, but I added my own little twist.
2 tbsp EVOO
1 large onion, roughly chopped
2 medium leeks, roughly chopped white & light green parts only
1 lb asparagus, chopped into 1″ pieces
1 large russet potato
4 cups vegetable broth
1 tsp pink himalayan salt
1 tsp red pepper flakes
2 tsp dried thyme
1. In a large soup pot, heat the EVOO in low heat. Add onions & leeks, cook until translucent and soft, about 8 min.
2. Add potatoes & asparagus, cook for another 5-8 mins.
3. Add broth and seasonings. Stir & cover.
Simmer until asparagus & potatoes are soft. About 15 min.
4. Once vegetables are soft, turn off heat. You can either ladle soup into a blender & puree it that way. I used an handheld emulsifier to puree the soup. I blended it into a thick consistency. I like it the soup a little chunky still.
Once you receive the desired consistency, ladle your soup onto a bowl. I topped it off with roasted asparagus I made on the side, and some crispy bacon bits! SOOO DARN GOOD!
Follow the #InstaWeanTeam & #TastyToddlerMeals group and see what we’re whipping up next week! Every week will feature a new key ingredient! We’re open to suggestions too!!
I hope you enjoy this soup!