Potato & Asparagus Soup with Pea Shoots & Chili Oil

Here's another no recipe recipe that I made a few days ago from a few random things I had in my kitchen. This Potato & Asparagus Soup with Pea Shoots & Chili Oil is filling, easy to make and lasts for multiple days in your fridge.

I used red skinned potatoes and asparagus, but you can use whichever kind of potatoes you like and play around with zucchini, broccoli or peas. This is not science! It's just food. As far as the liquid goes, I used some of the liquid from cooking the potatoes and vegetable broth, which makes this a vegan soup, but you can use chicken broth if you wish.

Potato & Asparagus Soup with Pea Shoots & Chili Oil
Ingredients
3 large red skinned potatoes, cubed
1/2 red onion, chopped
water to cover
salt
2 cups chopped asparagus
extra liquid (vegetable broth or chicken broth)
fresh pea shoots
chili oil

Directions
1. In a soup pot, cook potatoes and onion in salted water until almost tender. {You only need enough water to cover the potatoes and onions.}
2. Add the asparagus and continue to cook till the vegetables are completely cooked through.
3. Using a stick blender puree the soup adding extra liquid as needed to reach whichever consistency you like.
4. Adjust for seasoning with salt and serve topped with fresh pea shoots and drizzled with chili oil.

Enjoy!