Asparagus Soup - 19g Carbs, 7g Fiber, 6g Sugar
From: www.realhealthyrecipes.com - A Recipe by Diana Keuilian
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Serves: 4
8 cups vegetable or chicken broth
2 Tbsp olive oil
4 shallots, chopped (about 1 cup)
2 leeks, white part only, chopped
1 Tbsp garlic, minced
3 lbs fresh asparagus (3 bunches), chopped
1/2 tsp sea salt
1/4 tsp white pepper
Fresh dill and coconut cream, for garnish
In a soup pot, place the broth over low heat.
In a large skillet, place the olive oil over med-high heat. Add the shallots and leeks, cook stirring often for about 5 minutes, until tender. Add the garlic and continue to cook while you prepare the asparagus.
Wash the asparagus, chop off and discard the woody end of the stalks. Chop the remainder of the asparagus into 2-inch pieces. Add to the skillet, along with the salt and white pepper, and mix well. Continue to cook for another 8 minutes, until quite tender.
Add the cooked asparagus mixture to the pot of broth. Bring to a boil, then remove from heat and use an immersion blender to blend the mixture until smooth. Return to heat and simmer until you are ready to serve.
For garnish, add a spoonful of coconut cream and a sprinkle of fresh dill. Enjoy!
Serves: 4
Nutrition per Serving: 159 Calories, 8g Fat, 791mg Sodium, 19g Carbs, 7g Fiber, 6g Sugar, 9g Protein
Posted by: chefgloria1030@yahoo.com
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