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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoon(s) olive oil |
1/2 cup(s) yellow onion chopped |
3 clove(s) garlic chopped |
1 cup(s) fennel chopped |
2 stalk(s) bok choy (about 3 cups) chopped |
20-30 spear(s) asparagus broken into 2 inch pieces |
1 large handful watercress |
5 ounce(s) bag fresh spinach |
8 cup(s) reduced-sodium vegetable or chicken stock |
salt and pepper to taste |
Directions:
1. Heat olive oil in a large soup pot or dutch oven; add onions, garlic fennel, and bok choy. Saute on medium-high heat until vegetables soften, about 5 minutes. Add the asparagus, watercress, spinach, and stock to sauteed vegetables. Cover and cook over medium heat for 1 hour; stir occasionally.
2. Carefully ladle the soup into a blender or food processor in batches if necessary, and puree until smooth or use an immersion stick blender to puree in the pot. Add salt and pepper, if needed before serving. To garnish, top with sprigs of watercress.
3. NOTE: For crockpot method, place sauteed vegetables and the rest of the ingredients (except salt and pepper) in a crockpot set to low heat, and cook for 3-6 hours. Puree and season to taste.
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