Silky Smooth Vegetable Soup with Asparagus Pistou

Course Soups and Stews

Ingredients in this Recipe

1 bay leaf
1 onion, chopped
1 packet fresh basil (I don’t measure it but it’s probably about 2 3 cups)
1 pound bunch of asparagus, blanched
1 red/yellow/orange bell pepper (just not green)
1 sweet potato/yam, chopped (mine was a little less than a pound)
1 tablespoon tomato paste
1/2 teaspoon harissa (Moroccan red pepper paste/sauce) or red pepper flakes, optional
2 tablespoons olive oil
4 carrots, chopped
4 cups low sodium vegetable stock
5 cloves garlic, chopped
pinches of salt
squeeze of lemon juice

See Full Recipe at Food52