My Aspargus and potato soup

6 potatoes
2 bundles of aspargus
1 bundle of parsley
- or parsley stems, I used the leftovers I had in the fridge since I already had used the leaves earlier
2 dices of vegetable bullion
1 squeeze of imat (oat cream)
- use instead of cream, cream fraiche etc.
2-3 cloves of garlic
2-3 Scallion
Salt
Butter
Pul biber
Water

chop the ends away of the aspargus approximatley 1-2 cm. Cut them in 2 or 3 depending on the size of your pan. Also cut the parsley stems smaller if needed.  Melt and salt the butter in your pan, fry the aspargus and parsley stems until they become more green and a little softer. Pour them into your pot. Chop the scallion, add more butter if needed and fry until soft, pour in the pot once finished. Neatly peel and chop the potatoes, add more butter and a pinch of pulbiber and squeeze down the garlic, fry them for a while before pouring into the pot. Add the bullion dices and water that covers all the vegetables and a squeeze of imat. Let boil on low heat until aspargus and potatoes are soft and ready. Let the soup cool and mix smooth.