Fall
Creamy Asparagus-potato soup
Health Benefits of Potatoes
In addition to starch, potatoes contain vitamins, minerals, and fiber. They’re rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is important for digestive health.
Different types of potatoes, especially those that come in other colors, contain more nutrients that have health benefits. In general, the darker the potato, the more antioxidants it contains. Sweet potatoes are a good source of vitamin A, an important nutrient for immunity and eye health. Purple potatoes are rich in antioxidants including anthocyanins which may prevent heart disease and cancer and boost brain health.
Ingredients:
1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
1 medium shallot, chopped
3 cups low-sodium vegetable broth or chicken broth
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cup diced peeled potato
2 teaspoons prepared horseradish, or to taste
1/4 teaspoon salt
1 cup whole-wheat country bread cubes (1/4 inch)
Sliced scallion greens for garnish
Directions:
Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
Serve the soup topped with the croutons and scallions, if desired.
ENJOY!
Nutrition Facts (per serving):
190 calories - 10g fat - 22g carbs - 5g protein
