I kid you not – I won a chili cook-off competition with this soup (I was on a healthy eating kick)! It’s that good. Just make sure your asparagus is good – not too woody – and you’ll be all set. Make this – you won’t regret it!
Asparagus Soup
2016-04-04 11:26:13
A fresh tasting soup, perfect for spring asparagus season
Nutrition Facts
Serving Size
1737g
Amount Per Serving
Calories 1095
Calories from Fat 658
% Daily Value *
Total Fat 77g
119%
Saturated Fat 53g
266%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 35mg
12%
Sodium 3885mg
162%
Total Carbohydrates 93g
31%
Dietary Fiber 14g
56%
Sugars 16g
Protein 25g
Vitamin A
54%
Vitamin C
176%
Calcium
35%
Iron
105%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon butter
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- Zest and juice of 1 lemon, divided
- 2 cups diced peeled potatoes (I like to use gold potatoes)
- 3 cups vegetable broth, or reduced-sodium chicken broth
- 1 cup “lite” coconut milk
- 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
- Freshly ground pepper to taste
- 1/4 cup crème fraîche, or reduced-fat sour cream (see Note)
- 1/4 cup finely chopped green onions, or fresh chives
Instructions
- 1. Heat your butter and oil in a large soup pot using medium heat. Add the diced onion and salt. Cook until your onions start to soften, then stir in the curry powder, lemon zest, ginger and potatoes until the spices become fragrant.
- 2. Add broth, coconut milk and asparagus. Bring to a boil then simmer over medium heat until the potatoes are tender or about 15 minutes.
- 3. While the soup simmers, which your crème fraîche (or sour cream) with lemon juice and green onion tops or chives. Add your lemon juice to taste, juice of half the lemon should do. Season with salt and pepper to taste.
- 4. Puree the soup. I use my KitchenAid immersion blender, but you could use a regular blender too, in batches until smooth.
- 5. Add additional salt and add pepper, to taste.
Notes
- I added spinach a few minutes before I pulled the soup off the heat for some additional fiber and nutrients - didn't impact the flavor at all and blended nicely. A nice addition!
Adapted from Eating Well
Adapted from Eating Well
Flavorful Life http://flavorful.life/
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