Asparagus soup
User Reviews
4.8
12 reviews
Excellent
Asparagus soup
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A delicious light, flavorful soup that's easy to make.
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Ingredients
- 1 onion medium
- 12 oz asparagus 340g, trimmed weight
- 1 clove garlic
- 1 tablespoon olive oil
- 2 ½ cups light stock 600ml, vegetable/chicken as prefer/to diet
- 1 cup arugula fairly well packed/25g rocket or spinach
- 1 tablespoon mint
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Roughly dice the onion, slice the trimmed asparagus and finely chop or mince the garlic.
- Warm the oil over a medium heat and add the onion. Cook for a couple minutes until it starts to soften then add the asparagus and garlic. Cook another couple minutes until becoming tender.
- Add the stock, bring to a simmer and cook around 5-10min until asparagus is tender. Add the arugula (or spinach), wilt it down then blend the soup either with a hand blender or transfer to a blender.
- While soup is cooking, roughly chop then crush the mint, add the oil and crush so the mint and oil are well combined.
- Season the soup to taste, serve and drizzle over the minted oil.
Notes
- I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
97mg
(4%)
Potassium
714mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1555IU
(31%)
Vitamin C
15.6mg
(17%)
Calcium
81mg
(8%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 2-3
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 97mg | 4% |
| Potassium | 714mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1555IU | 31% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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