I love to cook. And, when the weather gets chilly, I love soups. Don’t you start to crave warm things? Normally when I hear “soul soup” I think of chicken noodle. Remember those chicken soup for the soul books? This is a recipe for a creamy tomato asparagus soup. Yes, it is a soul soup my friends.
*You will need a blender*
- 2 Pounds Asparagus
- 3 Tbsp olive oil
- 3 table spoons of crushed Garlic
- 1 or 2 (depending on size) Sweet potatoes
- 2 cans organic diced Tomatoes
- 2 Shallots
- 1 can Chick Peas
- 2 cups of Chicken Broth & 4 cups Water (you can do all water or all chicken or vegetable broth any variation) Just a total of 6 cups
- 1 teaspoon Red pepper flakes (less if you do not like spicy)
- 1 teaspoon Dried Thyme
- handful basil
- Salt & Pepper
1) Get out all your ingredients.
2) Dice up shallots & potatoes. Family time is precious so I know that every moment counts. I suggest purchasing a chopper of some kind, because it will cut your prep-time in HALF! An added bonus is it will also, cut your onion-crying time in half.
3) Chop up asparagus.
4) Heat 3 table spoons of Olive Oil in a large pot (8 quart size). Throw in your shallots. Let cook on medium for 6 minutes.
5) Add spices (red flakes, salt, pepper, Thyme, and garlic) to pot for another minute.
6) Add everything else (asparagus, potatoes, chick peas, diced tomatoes, basil, 6 cups of chicken broth & water mixture).
7) Bring to a boil, then simmer on low for 25 minutes.
8) Now for the blending. BE CAREFUL, BE VERY CAREFUL. You will need to blend soup in batches. When you put into blender the heat will make the lid pop off of the blender. Trust me you do not want this soup on your walls. I suggest bringing in help. When my husband and I made this soup he used a kitchen cloth over the top of the blender while pushing down, while I slowly pulsed and then proceeded to puree.
9) Add a dollop of daisy to even out the spice. I also, served the soup with multi-grain sourdough bread.
~ The chance for growth is infinite~ Georgia