Take all the vegetables you have in the fridge: onion, carrot, celery, and asparagus.
Trim the tough ends off the asparagus, peel all the vegetables, and cut them into small cubes. Brown the diced onion, then add the rest of the vegetables. Sauté the vegetables for 5 minutes.
Add water or vegetable broth and let the vegetables simmer for 15 minutes.
Blend all the vegetables, add cream, salt and pepper, curry, and paprika.
Put a few slices of bread topped with a slice of cheese in the oven.
Serve the soup with the toasted bread and grated Parmesan.
0 servings