This spicy soup combines tender potatoes and crisp asparagus for a comforting yet bold flavor. Perfect for chilly days when you want something warm with a little extra kick.
Prep Time20 min
Cook Time1 hr
Total Time1 hr 20 min
Difficulty
Hard
Cooking Pointers
Use fresh asparagus for the best flavor and texture.
Cook the potatoes until very tender to ensure a smooth, creamy soup.
Adjust the spiciness to your taste by adding chili flakes gradually.
Ingredients
0/10
What Makes This Recipe So Great
This soup brings together the comforting creaminess of potatoes with the fresh, vibrant flavor of asparagus. The added heat gives it a bold kick that warms you from the inside out. It’s a great way to enjoy a nutritious meal that feels both hearty and exciting.
Directions
Gently heat some oil in a large pot over medium heat. Toss in the celery, carrot, onion, jalapeno, and garlic, stirring everything together until the onion softens—this usually takes about 5 minutes. Next, add the potatoes along with enough water to just cover them. Stir in the bouillon and bring the mixture to a boil. Once boiling, turn the heat down and let it simmer until the potatoes and carrots are tender, around 40 minutes. Take the pot off the heat and carefully puree the soup with a hand blender until it’s nice and creamy. Then, add the asparagus and bring the soup back up to a boil. Let it cook for about 5 minutes so the asparagus gets tender but still has a little bite. Finally, season with salt and pepper to taste, and you’re ready to enjoy!
124
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Style Ideas
Serve this soup hot with a sprinkle of fresh herbs like parsley or chives on top. A slice of crusty bread or a simple green salad pairs well to balance the heat and add some crunch.
How To Preserve This Dish
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to three days and can be frozen for up to two months. Reheat gently on the stove to maintain its creamy texture.
Frequently Asked Questions
Can I use vegetable bouillon instead of beef bouillon?
Yes, vegetable bouillon works well as a substitute and keeps the soup vegetarian.
How spicy is the soup with one jalapeno?
It has a mild to moderate heat, but you can reduce or remove the seeds to make it less spicy.
Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days and reheats nicely on the stove.
What can I use if I don’t have a hand blender?
You can carefully transfer the soup in batches to a regular blender or use a food processor.
Can I substitute other vegetables for asparagus?
Yes, green beans or broccoli florets can be used for a similar texture and flavor.
Should I peel the potatoes before cooking?
Peeling is optional; leaving the skins on adds texture and nutrients but may affect the soup’s creaminess.
How do I know when the potatoes and carrots are tender enough?
They should be easily pierced with a fork or knife before you puree the soup.
Is it necessary to add salt during cooking if I use bouillon?
Bouillon contains salt, so add salt gradually at the end to avoid over-salting.
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