Fiery Potato and Asparagus Soup

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 carrot, chopped
• ½ onion, chopped
• 1 large jalapeno, chopped
• 4 cloves garlic, chopped
• 6 potatoes, cubed
• 2 tablespoons beef bouillon
• 1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
• 2 tablespoons salt
• ground black pepper to taste

Directions

Gently heat some oil in a large pot over medium heat. Toss in the celery, carrot, onion, jalapeno, and garlic, stirring everything together until the onion softens—this usually takes about 5 minutes. Next, add the potatoes along with enough water to just cover them. Stir in the bouillon and bring the mixture to a boil. Once boiling, turn the heat down and let it simmer until the potatoes and carrots are tender, around 40 minutes. Take the pot off the heat and carefully puree the soup with a hand blender until it’s nice and creamy. Then, add the asparagus and bring the soup back up to a boil. Let it cook for about 5 minutes so the asparagus gets tender but still has a little bite. Finally, season with salt and pepper to taste, and you’re ready to enjoy!