Everything But The Kitchen Sink Soup

 

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     Have you ever gotten to the end of the week and found several stragglers left in the fridge!?  Whelp, there is only one solution to that dilemma...make a big pot of soup!!!  Such was the case this week, and the star of the show was the fresh garden grown Asparagus my friend gave me, (shout out to Karen).  As long as you have a good base, you can turn about anything into soup.  My big secret is to start by sauteing an Onion in Olive Oil with Garlic and a dash of Cayenne Pepper.  Then you build the masterpiece from there!  What's your favorite soup that can be served all year round!? ☺️

Ingredients for one Pot~

1 chopped Onion

1 Tablespoons Olive Oil

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional)

4 cups Broth (less for thicker soup)

1 or 2 diced Potatoes

1 or 2 large trimmed, peeled and diced Carrots

Asparagus, trimmed and diced (desired amount, reserve some for garnish if desired)

1 diced Red Bell Pepper (reserve some for garnish if desired)

1 can Coconut Milk

Seasoning as desired

     Add Onion, Oil, Garlic and Cayenne to pot, heat on low til golden brown, this step may take awhile but worth going low and slow.  Add in Broth, Potatoes, and Carrots, bring to boil, then simmer for 20-30 minutes or til vegetables are fork tender.  Lastly, add in remaining ingredients and simmer another 10 minutes.  When done, use immersion blender or add to heavy duty blender and whip to desired consistency.  Enjoy 😋