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Soup made from asparagus and spinach makes a super-green and super-yummy vegetable soup with few simple ingredients. A simple asparagus soup recipe pureed till it’s silky smooth, always wins; as it’s delicious both ways, hot or cold. For a non-vegetarian version, you can use chicken broth instead of vegetable broth. This fresh Asparagus Soup has a multifold effect as it satiates you with its rich and creamy mouth-feel, and also refreshes your taste buds with its intense yet soothing flavor. You can enjoy this soup hot, with croutons or other favorite accompaniments like garlic bread, minty baked potatoes, with a poached egg on toast, etc.
|Serves||Preparation Time||Cooking Time|
|3 People||30 Minutes||10 Minutes|
- 2 tsp(teaspoon) low-fat butter
- 2 tsp vegetable oil
- 350 g asparagus spear, stalks chopped, woody ends discarded, tips reserved
- 3 onions, finely sliced
- 2 garlic clove, crushed
- 2 large handfuls spinach
- 700 ml vegetable stock (fresh if possible)
- olive oil, for drizzling (optional)
- rustic bread (preferably sourdough), to serve(optional)
Heat the butter and oil in a large saucepan until foaming.
Fry the asparagus tips for a few minutes to soften.
Remove and set aside.
Add the chopped onions, asparagus stalks and garlic, and cook for 5-10 minutes until softened.
Blend spinach, pour over the softened mixture.
Add vegetable stock. Bring to the boil.
Turn off the flame and blitz with a hand blender.
Season and add hot water to loosen if needed.
Ladle the fresh asparagus soup into bowls.
Garnish with asparagus tips for an elegant presentation.
Drizzle with olive oil and serve with sourdough bread, if you like.
Serving Size 1 cup (8 fl oz) (244 g)
|Calories||85||Calories from Fat||37|
|Total Fat||4.1 g 6%||Saturated Fat||1 g 5%|
|Polyunsaturated Fat||1.9 g||Monounsaturated Fat||1 g|
|Cholesterol||5 mg 2%||Sodium||981 mg 41%|
|Potassium||173.24 mg 5%||Carbohydrates||10.7 g 4%|
|Dietary Fiber||0.5 g 2%||Sugars||0 g|
|Protein||2.3 g||Vitamin A||9%|
* Based on a 2000 calorie diet