Directions:
- Wash and 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 potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
- Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
- Taste and adjust seasoning with salt and pepper.
- Return to saucepan (if you chose to process the mixture).
- Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
- ENJOY! :-).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.02 Kcal (502 kJ) | ||
| Calories from fat | 22.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 1% | |
| Sodium | 220.6mg | 9% | |
| Potassium | 430.42mg | 9% | |
| Total Carbs | 19.01g | 6% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.36 Kcal (182 kJ) | ||
| Calories from fat | 8.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 4% | |
|---|---|---|---|
| Cholesterol | 1.52mg | 1% | |
| Sodium | 79.7mg | 9% | |
| Potassium | 155.5mg | 9% | |
| Total Carbs | 6.87g | 6% | |
| Sugars | 2.56g | 28% | |
| Dietary Fiber | 1.06g | 12% | |
| Protein | 2.41g | 13% | |
| Vitamin C | 3.4mg | 16% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 11% | |
| Calcium | 17.7mg | 5% | |
* 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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