Recipe makes 4-6 servings
Ingredients:
- 5 tbsp olive oil
- 2 medium shallots, chopped
- 2 bunches asparagus, trimmed and cut into 1-inch pieces
- 2 cups potatoes, cut into 1-inch cubes
- 6 cups low sodium chicken broth
- Seasonings as desired
Instructions:
- Heat a large sauce pan over medium heat. Add 2-3 tbsp olive oil.
- Add in the shallots and cook until translucent, about 3 minutes. Add in potatoes and asparagus and mix well. Season as desired.
- Add in the chicken broth and bring to a boil. Cover and reduce heat to a simmer. Simmer for 15 minutes or until potatoes are fork tender.
- Using an immersion blender, puree the vegetables.
- Garnish with a drizzle of olive oil and herbs. Enjoy!
Adjust ingredients and servings to fit your DayTwo scores!
Notes:
- You can add flavor to this by using whatever spices or seasonings you’d like
- If you don’t have an immersion blender, you can also pour the soup into a regular blender and puree that way.
Adapted from: EatingWell