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Asparagus Soup
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
182
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 150 grams starchy potatoes
- 1 shallot
- 10 grams ginger
- 1 Tbsp Canola oil
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp butter
- salt
- white peppers
- 1 splash Lime juice
Preparation steps
1.
Rinse asparagus, peel and snap off woody ends and tips. Chop stalks. Discard woody ends. Peel potatoes and dice finely. Peel shallot and ginger and chop. Sauté shallot and ginger in hot oil in a saucepan. Add potatoes, asparagus stalks and broth. Simmer for approximately 15 minutes, until vegetables are soft. Strain stock into another pot. Mash vegetables finely then stir in cream. Add enough strained broth to reach desired consistency. Sauté asparagus tips in butter in a small pan for 3-4 minutes and season with salt. Season the soup with salt, pepper and lime juice.
2.
Spoon soup into serving bowls. Serve with sautéed asparagus tips.
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