This creamy, flavorful soup works perfectly for a quick lunch, a side dish, or a snack.
2 cups water
1 cup chopped asparagus
½ cup potatoes (peeled and chopped)
½ cup onions (chopped)
½ cup low-fat milk
1 ½ cups vegetable stock
2 teaspoons oil
Salt and pepper to taste
Add the oil to a skillet over medium heat. Add the onions and sauté for 1-2 minutes, until the onion starts to become translucent. Add the vegetable stock, potatoes, and asparagus and bring to a boil. Then, lower the heat and cover. Cook an additional 8 minutes until the potatoes are cooked all the way through.
Give the mixture a little time to cool (does not have to cool completely) and add to the blender with the water. Blend until smooth and transfer back into the pan. Add the milk, salt, and pepper and continue to cook for 2-3 minutes until heated all the way through. Serve with steamed asparagus if you would like.