Creamy Asparagus-Potato Soup

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In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch. This soup is high in fiber, low in calorie.

 

 

Creamy Asparagus-Potato Soup
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2½ tablespoon extra-virgin olive oil
  2. 1 medium Onion chopped
  3. 3 cups low-sodium vegetable broth
  4. 1 pound asparagus, trimmed and cut into 1-inch pieces
  5. 1 cup diced peeled potato
  6. ¼ teaspoon salt
  7. 1 cup whole-wheat country bread cubes ( ¼ inch)
  8. Sliced scallion greens for garnish
Instructions
  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  2. Meanwhile, heat the remaining 1½ tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  3. Serve the soup topped with the croutons and cilantro, if desired.
Notes
  1. Nutrition per serving - 1 cup
  2. Calories - 190
  3. Fat - 10 g
  4. Carbohydrates - 22 g
  5. Protein - 5 g
JayashreePrakashFitness http://jayashreeprakash.com/

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