"Cream" of Asparagus Soup: Vegan and Gluten Free
Author: www.gardenfreshfoodie.com
Recipe type: Soup
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 10-12
- 3 pounds of asparagus (tough ends removed), tips cut off and set aside
- 2 cups of celery, chopped
- 3 cups of onion, chopped
- 1 pound of yellow potatoes, peeled (about 3 cups)
- 6 cups of water
- 1½ tsp dill
- 1-1½ tbsp dill (depending on how dilly you want it)-we used dry because we don't have fresh yet, but fresh is preferred (just up your amounts)
- Pepper to taste
- Place all ingredients, except asparagus tips, in a soup pot
- Bring to a boil, reduce and cook until the potatoes are fork tender
- Using a stick blender, puree.
- Season with freshly ground pepper, and more dill if desired
- Steam tips in a little water until bright green.
- Top soup with asparagus tips and serve warm (could be eaten as a cold soup too if desired)
Based on 12 servings: 101 mg Potassium, 17% of Vitamin C, 17.5% Vitamin A, 12.6% Iron, 5.6 % calcium
Serving size: 1/12 Calories: 43 Carbohydrates: 8.6 g Sugar: 6 g Fiber: 4.8 g Protein: 4.5 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/cream-of-asparagus-soup-vegan-and-gluten-free/
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