Ingredients
- 2 tsp canola oil
- 1 Leek white and light green part only, thinly sliced
- 4 Garlic cloves, minced
- 1 Asparagus bunch, trimmed and chopped
- 1 Potatoes peeled and cubed
- 2 tbsp Parsley fresh, chopped
- 1 tbsp Thyme chopped, fresh
- 3 cups vegetable broth
Instructions
- In a soup pot, heat oil over medium heat. Cook leek and garlic for 2 minutes or until softened. Stir in asparagus, potato, parsley and thyme. Pour in broth and bring a boil. Reduce heat to simmer; cover and cook for about 20 minutes or until asparagus is very soft.
- Using an immersion blender, puree soup until smooth.
Nutrition Facts
Dairy Free Cream of Asparagus Soup
Amount per Serving
Calories
60
% Daily Value*
Fat
2
g
3
%
Sodium
570
mg
25
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1000
IU
20
%
Vitamin C
16.5
mg
20
%
Calcium
20
mg
2
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe by Emily Richards.
