Creamy Asparagus Soup (Sans Cream)



    • 1 bunch asparagus (1-2 pounds)
    • 2 garlic cloves, peeled and diced
    • 1 red potato, diced
    • 1 leek, cleaned and chopped
    • 5-6 cups water
    • 1 teaspoon sea salt
    • 2 tablespoons scallions, diced


    1. Remove and discard woody stems from the bottom of the asparagus (about 1 inch).
    2. Put asparagus, garlic, diced potato, leek, water, and sea salt. Bring to a boil.
    3. Cover, reduce flame to medium and cook for 10-15 minutes or until potato is soft.
    4. Remove vegetables and puree in a food processor. Add back to soup.
    5. Ladle into bowls and garnish with scallions.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.