Creamy Asparagus & Potato Soup

This Creamy Asparagus and Potato Soup is a perfect recipe to help you transition from winter to spring. It’s warm and comforting but full of fresh produce flavors that promise spring is just around the corner! Fresh asparagus, potato, and onion are blended with herbs, bone broth, and collagen for an extra boost of protein and nutrients to support healthy skin, hair, and nails.†

Beans and a bit of yogurt are the key to making a smooth, creamy textured soup. Pair a bowl of Creamy Asparagus and Potato Soup with a side salad, crusty bread, or your favorite sandwich for a filling meal.

Makes: 5 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 1 medium russet potato, diced
• 2 garlic cloves, minced
• 1 lb. fresh asparagus, ends trimmed and cut into 2-inch pieces
• ¼ tsp. dried thyme
• 1 bay leaf
• ½ tsp. salt
• ¼ tsp. ground black pepper
• 1 (ounce) can cannellini beans, drained and rinsed
• 2 ½ cups chicken bone broth
• 2 scoops Wild-Caught & Grass-Fed Collagen with Hyaluronic Acid (unflavored)
• ¼ cup plain fat-free Greek yogurt
• Juice of 1 lemon

Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and potato and cook until the onion is translucent, and the potato begins to brown, about 4 minutes.
2. Add the garlic and asparagus to the pot. Sauté for 1 to 2 minutes longer.
3. Add the thyme, bay leaf, salt, pepper, beans, and bone broth. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 to 15 minutes, or until the potatoes are tender.
4. Transfer the soup to a blender and process until pureed smooth. Alternatively, you can use an immersion blender to puree the soup in the pot. Return the soup to the pot.
5. Stir in the collagen, yogurt, and lemon juice. Taste and adjust seasoning, if necessary.
6. Serve warm garnished with Parmesan cheese, extra ground black pepper, and lemon wedges, if desired.

Nutrition

For approximately 1 cup of soup:

Calories: 223

Total Fat: 3.5 grams

Saturated Fat: Less than 1 gram

Cholesterol: 0 milligrams

Sodium: 360 milligrams

Total Carbohydrate: 27 grams

Fiber: 7 grams

Sugar: 3.5 grams

Added Sugar: 0 grams

Protein: 21 grams