Healthy Asparagus Soup
Yield: 8-10 servings
Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free, Corn-Free
A potato adds a touch of creaminess to this dairy-free soup.
You can substitute vegetable broth for the chicken broth to make this vegetarian.
8 cups chicken broth
1 pound asparagus
2 leeks, white and light green parts, washed well and coarsely chopped
6 ounces fresh baby spinach
1 cup chopped fresh parsley
Juice of half a lemon
2 tablespoons olive oil
2 cloves of garlic, minced
1 large baking potato, peeled and cubed
1. Sauté leeks in olive oil, 5 minutes until soft. Add garlic and cook 1 more minute.
2. Add broth and cubed potato, bring to a boil, then cover and cook 5 minutes or until potatoes are soft. Add asparagus and cook 2 more minutes.
3. Add parsley and spinach and cook 1 minute. Remove from heat.
4. Pour soup into a blender or use an immersion blender until soup is pureed. Finish with the juice of half a lemon.
NUTRITION Per Serving: Calories: 100, Total fat: 3.10g, Carbohydrates: 13.84g, Dietary fiber: 2.55g, Protein: 5.66g, Total sugars: 2.57g, Sodium: 528mg
Wed, May 2, 2012
by Maureen Stanley filed under