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Asparagus Soup
15 min
Total
44 Kcal
2 g protein
7 g carbs
1 g fat
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serving
0
g
Salt, table
0.25
x dash (0g)
0
g
Spices, pepper, black
0.25
x dash (0g)
30.3
g
1% low fat milk
0.13
x cup (242g)
88.1
g
SWANSON BROTH, Vegetable Broth
0.38
x cup (235g)
9.4
g
Potatoes, white, flesh and skin,..
0.13
x cup, diced (75g)
20
g
Onions, raw
0.13
x cup, chopped (160g)
0.8
g
Vegetable oil
0.05
x tbsp (15g)
33.5
g
Asparagus, raw
0.25
x cup (134g)
Instructions
Heat the oil in a pan. Add onions in the pan and saute for at least a couple of minutes.
Add asparagus, vegetable stock and potatoes and bring the mixture to boil. Cover the mixture using a lid and cook for another 10 minutes or until the potatoes are cooked.
Allow the mixture to cool before adding it to a blender. Add 2 cups water and prepare a smooth puree out of it.
Now transfer the puree back into the pan. Add salt and pepper and continue to cook the mixture for at least a couple of minutes, whilst stirring occasionally.
Serve hot with asparagus.