3 asparagus spears
6 oz of tomato sauce
3 cloves of garlic
1/2 of jalapeno pepper
2 cups of water or veggie broth
1/2 cup of chopped carrots
1/3 cup of peas
1/3 cup of corn
2 tablespoons of chopped onion
1 tablespoon of chopped fresh basil
2 teaspoons of oil
2 teaspoons of oregano
1 teaspoon of black pepper
1 teaspoon of salt
1 teaspoon of cayenne pepper
1 teaspoon of thyme
1 teaspoon of marjoram
In a sauce pan, heat the oil with the chopped garlic, onion and jalapeno pepper. Once the onion is translucent, add the tomato sauce and water (veggie broth). Let the liquid begin to heat up (does not need to simmer) and add the oregano, black pepper, salt, cayenne pepper, thyme, marjoram, and carrots. Bring to a simmer until the carrots are almost soft. Should be about 10 minutes. Then add the asparagus, peas, corn and fresh basil and let simmer until asparagus is soft. Cool and serve.
6 comments:
This was so good. It warmed me up while I sit in this freezing office.
Yum
Looks like a great soup!
soup is definitely hot right now. i always blend my asparagus for soups, but i'd like to try the whole spears. nice!
Your soup looks fantastic! I LOVE soup and thank you for sharing the recipe. It sounds so quick and easy to make it!
Nothing beats a good old veggie-full soup! I've been crazy about soups and stews lately, and this one really sounds like it would hit the spot right about now.
you know, i've never made a soup with asparagus before. i should try it out because the look and sound of your asparagus basil soup is most excellent! i really love that you've got peas 'n corn in there, too - two of my favorites, fo 'sho.
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