Simple and Vegan: Asparagus Soup and Pumpkin Soup

From one soup lover to another, welcome, to all that is soup creativity. Don't be alarmed, the style and flavor of this entry may be different than the previous blog entries, but the recipe entry's elegance, nutrition and simplicity to make remains the same. Why then, the feel of change do you ask?  It is because you are reading the words of a guest blogger - and an unbiased review on the real "low down" of this or "these" soups. 

First off, check the simplicity of the ingredients then the directions. That's what we all look for in what we want to cook right off the bat. But simplicity in cooking, sometimes makes us think "meh" "blah" "it's ookay." But trust this quick review - the simplcity this time, is your friend. You, your family, your friends, will really dive into this bowl. 

Enjoy. Peace and love. Spread the fun of this blog.

Creamy Asparagus (or Pumpkin) Soup

1 bunch of asparagus, chopped into 1" pieces

2 garlic cloves, peeled and diced

1 red potato, diced

1 leek, cleaned and chopped

5-6 c. water or broth

1 tsp. Sea salt

2 tbsp scallions, diced

1. Prepare asparagus. 
2. Combine asparagus, garlic, potato, leek, water and sea salt in a large saucepan. 
3. Bring to a boil.  Cover, reduce flame to medium and cook for 15-20 minutes or until potato is soft. 
4. Remove vegetables and puree in food processor or mash by hand. 
5. Add puree back to broth and mix well.  Garnish each serving with scallions.