Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 5 servings

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.

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