Vegan asparagus cream soup

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Ingredients

Preparation

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Ingredients

Portion(s):

Units:

400 g asparagus, trimmed and sliced thinly

500 ml Vegetable stock

1 pcs onion, peeled and chopped

2 pcs potatoes

2 tbsp olive oil

1 tsp basil, fresh, chopped

1 pinch salt

1 pinch black pepper

Active time 0 min

Ready in 30 min

Preparation

  1. Heat the olive oil in sauce pan over medium-high heat.
  2. Add onion then cook, stirring for 5-6 minutes or until tender.
  3. Add asparagus and potatoes then cook for 1-2 minutes more.
  4. Add the stock and bring to a boil; reduce heat and simmer for 5-7 minutes.
  5. Add basil during last minutes of cooking.
  6. Remove from the heat and purée the soup using immersion blender.
  7. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 11%

Protein 8%

Carbohydrate 10%

Fat & Essential oils 16%

Dietary fiber 15%

Sugars, total 13%

Calcium 7%

Magnesium 12%

Sodium, Na 38%

Cholesterol 0%

Good Points

Very low in saturated fat

No cholesterol

Low in sugar