Directions:
- Heat olive oil in a saucepan over medium heat.
- Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
- Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
- Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
- Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.14 Kcal (348 kJ) | ||
| Calories from fat | 34.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 78.84mg | 3% | |
| Potassium | 399.9mg | 9% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 3.7mg | 21% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 40.86 Kcal (171 kJ) | ||
| Calories from fat | 16.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 6% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 38.74mg | 3% | |
| Potassium | 196.52mg | 9% | |
| Total Carbs | 5.07g | 3% | |
| Sugars | 2.12g | 17% | |
| Dietary Fiber | 1.9g | 15% | |
| Protein | 1.98g | 8% | |
| Vitamin C | 6.5mg | 22% | |
| Iron | 1.8mg | 21% | |
| Calcium | 27.4mg | 6% | |
* 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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