Paleo Cream of Asparagus Soup

This dish was totally inspired by leftovers.  To be honest a lot of the meals we make are throw together at the last minute.  We try our best to just keep healthy ingredients in our fridge, freezer and pantry.  Then I (Dan) find inspiration either from Pinterest, Google, a random cooking show or something I've made before to dictate what we eat.  I'm not the most creative person when it comes to other things, but food, that's my jam - pun intended!  

Seriously this soup was so easy to make and you could easily scale it up if you wanted to make it for a larger group.  Like most soups the key to flavor is using a flavorful broth/stock and letting it simmer for a long time.  I recently made up a batch of chicken stock in our pressure cooker.    Homemade stock makes a huge difference in my opinion both in flavor and quality of ingredients.  I probably need to write up a post about our stock recipe.  Very simply we just add water, old chicken bones, carrot, celery, onion, garlic, bay leaf, thyme, apple cider vinegar, peppercorns and a little salt into our pressure cooker.  We pressure cook it for about 3 hours and it turns out great!  

We hope you enjoy this soup!  We always love to hear if you try out our recipes, so if you give it a try, drop us a comment on the post or shoot us a message.   

Ingredients

• 1 cup of asparagus, we used leftover grilled asparagus.  You could use raw
• 1 can of coconut milk
• 2-3 cups of broth depending on how thick you like your soup, we used chicken but if you wanted it to be a vegan dish you could use veggie broth
• 1 tbsp onion powder, or you could use 1 small onion diced - we were out
• 2 tsp garlic garlic powder, you could use 2-3 cloves of garlic, I was on a powder kick since I didn't have onion
• Salt and pepper to taste
• 1 tsp of olive oil

Directions

1. If you are using whole onion and garlic, saute that first in a saucepan with a little olive oil for a few minutes to soften.  
2. If you are powdered onion and garlic, add everything to a saucepan and simmer for 30 minutes.  
3. Add all the ingredients to a blender, be careful if you have a blender that isn't vented that you remove the top circle piece and cover with a towel.  The steam needs to come out somewhere otherwise you have a huge mess and potential burns.  
4. Return the blended soup to the saucepan and simmer as long as you would like.  We simmered for about 22 minutes.  I know that because I did my 22 Minute Hard Corps workout.  
5. At this point season if needed.  We needed a little more salt and I added some more broth because it had reduced a little too much.  
6. Drizzle with a little olive oil and enjoy!