My asparagus and potato soup is made with the stalk of asparagus saving the spear end for something pretty. Using potatoes in the soup gives it a slight creaminess – a great gluten free soup recipe.
This asparagus potato soup is a gluten free soup recipe and easy peasy to make! The older I get the more I’ve started to focus on creating healthy recipes. Combine my maturing years with being a parent and eating healthy is important – but not to the compromise of taste.
Now don’t get me wrong – you’ll find dozens of recipes that are created purely for your tasting pleasure, but there are some easy cheats for a healthy dish and my no cream, gluten free soup recipe is one of them.
This is a super easy asparagus potato soup recipe but also a great way to camouflage some vegetables into my kids otherwise carnivorous default setting…
Asparagus and Potato Soup Recipe (gluten free soup recipe):
Dozen asparagus – roughly chopped (keep the spear end for something else – such a shame to blend those bits..)
1 medium size white potato chopped (a floury variety is better than a waxy one)
1.5 pints of vegetable (or chicken) stock
1 slice of bread
Ingredients – croutons:
1/2 slice of bread ripped into cm cubes (give or take)
Drizzle of olive oil (few tablespoons)
Pinch of chilli flakes
Pinch of dried oregano
Method – Croutons:
I know everyone has a major panic about using too much oil but just man up and give them a good few glugs of olive oil – the croutons will love you for it.
- Sprinkle the bread on a baking tray, drizzle over the olive oil and season with the chilli flakes, salt and pepper (save the oregano until after they are cooked).
- Give the croutons a good mix so everything is coated and pop into a pre-heated oven at 180c for literally a few minutes.
- Check them after 3 minutes and keep an eye on them! They go from bread to burnt in a minute.. Once done, pop onto a paper towel, taste, re-season again if necessary and sprinkle over the oregano.
Method – Asparagus Potato Soup Recipe:
- With a little oil in the saucepan add the asparagus and gently sauté for a minute to release some aroma, then add half the stock or water and all the other ingredients except the bread. The reason for not adding all the stock or water is you can always add a bit more later if it’s too thick – but it’s a right pain to try and thicken if it’s too watery! (if it is too watery add another slice of bread to help thicken).
- Bring to a simmer and let it cook for 10-15 minutes or until the potato has become nice and soft.
- Using a hand blender give it a quick whiz to purée the asparagus and potato – you will now have a greenish thick soup. To help thicken the soup add the bread and break it down with the back of a spoon (it’s OK for a few lumps to remain).
Serve the soup with a drizzle of extra virgin olive oil, a few croutons and a sprinkling of chilli flakes.
If you want to jazz it up a little more you could grate some Parmesan cheese on top or even throw in a few cubes of Halloumi cheese.
Goes well with Parisian baguette and lots of black pepper and sea salt.
Fancy another bowl of soup? Check out my other soup recipes!