Minted Green Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps good quality olive oil
- 1 yellow onion (peeled; trimmed and diced)
- 3 cloves garlic cloves (peeled and chopped)
- 10 spears Asparagus (rough ends trimmed and coarsely chopped)
- 1 ½ cups frozen peas
- 4 cups Chicken broth (Fat-Free / 50% Less Sodium)
- ½ cup fresh mint (rinsed and finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup low-fat Sour cream (to garnish)
Preparation steps
1.
Heat the olive oil in large saucepan; sauté the onions and garlic, stirring occasionally until soft and translucent, about 5 minutes. Add asparagus to the onion and garlic mixture. Cook for 3 minutes until asparagus begins to soften. Add peas and stock and bring to a boil. Reduce heat and simmer until the peas and asparagus are tender, about 8 to 10 minutes.
2.
Add mint leaves to the soup. Using an immersion blender or hand blender, puree the soup until smooth and creamy.
3.
Season to taste with salt and pepper. To serve, divide among serving bowls and top with a dollop of sour cream. Can be served warm or cold.
