Directions:
- (Before cutting the asparagus, be sure to snap off the ends. The asparagus will naturally break at it's fresh point. Discard the stumps).
- In a pot, bring the water to a boil.
- Heat the olive oil in another pot over medium heat. Add the garlic, onions and dill seeds. Sauté for 5 minutes or until the onions begin to soften and the ingredients become fragrant.
- Add the celery, cauliflower, salt and pepper. Sauté for another 5 minutes, until cauliflower begins to soften.
- Add the asparagus, basil, thyme and water and bring to a boil. Turn the heat down to a simmer and cook for 10 minutes, or until the asparagus and cauliflower are fork-tender.
- Turn the heat off and blend the soup in batches, pouring into another pot over low heat, or use an immersion blender until the soup is creamy.
- Season with more salt and pepper to taste and serve with some warm artisan bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.82 Kcal (280 kJ) | ||
| Calories from fat | 16.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Sodium | 43.91mg | 2% | |
| Potassium | 497.05mg | 11% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 35.1mg | 59% | |
| Iron | 3.7mg | 20% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 15.09 Kcal (63 kJ) | ||
| Calories from fat | 3.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 3% | |
|---|---|---|---|
| Sodium | 9.92mg | 2% | |
| Potassium | 112.27mg | 11% | |
| Total Carbs | 2.36g | 3% | |
| Sugars | 0.95g | 17% | |
| Dietary Fiber | 1.02g | 18% | |
| Protein | 0.91g | 8% | |
| Vitamin C | 7.9mg | 59% | |
| Iron | 0.8mg | 20% | |
| Calcium | 24mg | 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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