Carrots, celery, potato, asparagus, and jalapeno pepper come together in this creamy and spicy soup.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
239 Calories
Recipe Instructions
Step 1
Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
Step 2
Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.
Ingredients
2 tablespoons olive oil
2 tablespoons salt
ground black pepper to taste
2 stalks celery, chopped
1 carrot, chopped
6 potatoes, cubed
4 cloves garlic, chopped
2 tablespoons beef bouillon
1 large jalapeno, chopped
1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
