Directions:
- Trim asparagus; cut stalks into pieces and set tips aside.
- In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
- Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
- Puree in food processor until smooth.
- Taste and adjustseasoning with salt and pepper.
- Return to saucepan.
- Steam or microwave reserved asparagus tips just until tender; add to soup.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.21 Kcal (533 kJ) | ||
| Calories from fat | 27.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 5.67mg | 2% | |
| Sodium | 246.09mg | 10% | |
| Potassium | 432.5mg | 9% | |
| Total Carbs | 19.07g | 6% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 67.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.68 Kcal (191 kJ) | ||
| Calories from fat | 9.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 5% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 2% | |
| Sodium | 88.38mg | 10% | |
| Potassium | 155.32mg | 9% | |
| Total Carbs | 6.85g | 6% | |
| Sugars | 2.55g | 28% | |
| Dietary Fiber | 1.05g | 12% | |
| Protein | 2.62g | 15% | |
| Vitamin C | 3.4mg | 16% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 11% | |
| Calcium | 24.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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