Potato-Asparagus Soup | Oregonian Recipes

Name: Potato-Asparagus Soup | Oregonian Recipes
Ingredients: 3 pounds russet potatoes, peeled, cut into 1-inch pieces; 1 pound asparagus; 2 tablespoons olive oil; 1 large onion, cut into 1/2-inch dice; 3 cloves garlic, minced; 1 teaspoon salt; Freshly ground black pepper (to taste); 4 cups vegetable broth, or 2 vegetarian bouillon cubes dissolved in 4 cups water; 2 bay leaves; Juice of 1 lemon; 1/4 cup chopped fresh dill

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Shortly after Grant Butler started following a vegan diet, his story on throwing a dinner party showed not only how delicious and varied vegan food can be, b...

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Ingredients

3 pounds russet potatoes, peeled, cut into 1-inch pieces
1 pound asparagus
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
3 cloves garlic, minced
1 teaspoon salt
Freshly ground black pepper (to taste)
4 cups vegetable broth, or 2 vegetarian bouillon cubes dissolved in 4 cups water
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill