Asparagus and Leek Soup
Asparagus is a good source of fiber, vitamins A, C, E, and K, as well as folate and chromium.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Asparagus
- 200 gram Leek
- 4 cup Vegetable broth
- 150 gram Potato
- 2 teaspoon Olive oil
- 2 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 0.5 cup Heavy cream
- 2 tablespoon Chives
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and leek, and sauté until soft.
- Add asparagus and potato, and cook for 5 minutes.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for 20 minutes, until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and cook for an additional 5 minutes.
- Serve hot, garnished with chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.