Asparagus Soup

1 lb Asparagus fresh or frozen
1 cup diced bell peppers ( any color)
1 Celery Stalk
1 cup carrots
1 small red onion
1 dried poblano pepper ( can use fresh)
Bay Leaf
1 large clove garlic
1 tbs smoked paprika
2 tsp dried thyme
3 cups or so of stock (I used chicken for the protein)
1/3 cup potato flakes (optional)

Bloom the poblano pepper in hot water for about 10 minutes to soften.

Chop all vegies and saute in olive oil for 5 to 10 minutes on med low heat.  Add garlic, thyme and paprika and saute an additional few minutes.  Chop up poblano pepper, seeds and all and add to pot. I add the water as well.  Now add the stock and bay leaf. Simmer for about an hour and blend. I use a immersion blender, but you can you your regular blender.  Be sure to do this in small batches as the soup is hot. I add 1/3 cup of potato flakes for consistency, but is totally optional.   

This makes 4 servings!
   
Nutrition

Calories        110
Carbs             15g
Fat                   4g
Protein             4g
Fiber                5g
Sugar               6g