Asparagus-Potato Soup

Last week I was sitting on the couch waiting for Jake to get home from work. I was hungry. I made some tator tots but realized that I could not eat just tator tots for dinner. I started looking through our Forks Over Knives cookbook but couldn’t find any recipes that didn’t require me to go to the grocery store to buy something.  So, I altered a recipe and it was pretty darn good! I’ll definitely be making it again.



1 yellow onion, diced

1 lb asparagus (1 pkg from Trader Joe’s) cut into 1/2 inch pieces

2 large yukon gold potatoes, diced

4 cups vegetable broth (1 box from Trader Joe’s)

1 Tbsp tarragon

2 tsp thyme

Salt and pepper, to taste



1. Saute onion in a small amount of vegetable broth for about 10 minutes.

2. Add chopped asparagus, diced potatoes, vegetable broth, tarragon and thyme.

3. Bring to a boil and then cook over medium-low heat for 25 minutes.

4. Puree soup in food processor.

5. Season with salt and pepper.


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