Directions:
- In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
- Bring them to a boil over medium-high heat.
- Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
- Puree the soup with an immersion blender, or in a food processor.
- If using a food processor, transfer the soup back to the saucepan.
- Heat the soup to warm it through.
- Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.39 Kcal (1140 kJ) | ||
| Calories from fat | 44.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 8% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1309.37mg | 55% | |
| Potassium | 1042.17mg | 22% | |
| Total Carbs | 51.64g | 17% | |
| Sugars | 13.15g | 53% | |
| Dietary Fiber | 8.67g | 35% | |
| Protein | 10.46g | 21% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 6.8mg | 38% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 53.45 Kcal (224 kJ) | ||
| Calories from fat | 8.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 8% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 1% | |
| Sodium | 256.91mg | 55% | |
| Potassium | 204.48mg | 22% | |
| Total Carbs | 10.13g | 17% | |
| Sugars | 2.58g | 53% | |
| Dietary Fiber | 1.7g | 35% | |
| Protein | 2.05g | 21% | |
| Vitamin C | 3.8mg | 32% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.3mg | 38% | |
| Calcium | 20.6mg | 11% | |
* 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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