Cream of Asparagus Soup
Velvety Healthy Cream of Asparagus Soup made with fresh asparagus, broth, and simple, clean ingredients — a cozy, light bowl full of green goodness.
Servings: 6 people
Calories: 92kcal
Equipment
- Stock Pot
- Kitchen Knife
- Cutting Board
Ingredients
- 2 cups asparagus chopped
- 3 cups vegetable stock low sodium or chicken stock
- 2 tsp olive oil
- ¼ cup whole wheat flour or any substitute you like
- 1 tbsp balsamic vinegar
- 2 cups almond milk unsweetened
Instructions
- First, trim the woody ends off of the asparagus and chop asparagus into small pieces. 2 cups asparagus
- Sauté the asparagus with the oil until tender, add balsamic vinegar and flour or flour substitute. 2 tsp olive oil 1 tbsp balsamic vinegar ¼ cup whole wheat flour
- In a large pot, pour in the stock and almond milk, and add the asparagus mixture. 3 cups vegetable stock 2 cups almond milk
- Allow the liquids to come to a rolling boil and then simmer for 8-10 minutes.
Video
Notes
The recipe, as written, calls for whole asparagus stalks pieces. If you prefer the creamy texture of blended soup, blend the cooled soup with an immersion blender or standard blender.
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 2mg