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Ingredients
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1 tablespoon olive oil
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5 cloves garlic, thinly sliced
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4 green onions, coarsely chopped
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1 ½ pounds asparagus, trimmed and coarsely chopped
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2 (14 ounce) cans vegetable broth
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salt and ground black pepper to taste
Directions
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Heat olive oil in a saucepan over medium heat.
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Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
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Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
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Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
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Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
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Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.
Nutrition Facts (per serving)
101 | Calories |
4g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 101 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 448mg | 19% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 5g | 17% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 14mg | 15% |
Calcium 76mg | 6% |
Iron 4mg | 24% |
Potassium 400mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.