Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a light, refreshing soup. It can serve 2 as a main course or 4 as a side dish.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat.

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  • Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.

  • Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.

  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.

  • Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.

  • Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

Nutrition Facts

101 calories; protein 5.1g; carbohydrates 13.3g; fat 4.1g; sodium 447.8mg. Full Nutrition
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