Author: Carolyn Severin, Hamama Success Team Member’s mother: Kim Severin 🌱

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 6-10 Servings

This soup is a delicious and easy springtime meal that can be made on a weekday in a pinch! It’s so simple yet so flavorful, you'll want to make it over & over again! We used our asparagus from the farm which are extra large! If you don’t have any fresh from the garden, get yourself two bunches of asparagus from your local market or grocery store. Don’t forget to top with your favorite microgreens!

• 2 bunches of asparagus, cut into half inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 3 small yukon potatoes, peeled and chopped
• 32 oz chicken or vegetable broth
• ½ cup whole milk or cream
• 2 tbsp olive oil
• 1 tsp salt and pepper

Garnish:

• Hamama Microgreens
• Braggs Amino Acids
• Salt and pepper to taste

1. Heat a large soup pot over medium high heat and saute the onion in olive oil for 5 minutes or until translucent. Add in the garlic next for another minute until fragrant.
2. Next, add the chicken broth, asparagus, potatoes, salt and pepper and bring it to a boil. Turn the heat down to medium and let it simmer for 15 minutes or until the potatoes are soft.
3. Remove from heat and puree your soup with a hand held or regular blender.
4. Once blended, stir in the milk until combined.
5. Serve in a bowl and add some delicious microgreens of your choice, Braggs Amino Acids if you want a little extra pop of flavor and salt to taste and enjoy!