A nutritious soup that the whole family will enjoy.
Ingredients
- 2 bunches (about 400g) fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 1/2 cups (625ml) Massel vegetable liquid stock
- 1/2 small lemon, juiced
- Salt and freshly ground pepper
- Cream, to serve
- Chopped fresh dill, to serve
Method
- Step 1Chop the asparagus into 3cm pieces. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until soft.
- Step 2Add the asparagus and cook, stirring occasionally, for 5 minutes. Add the stock or water. Bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside to cool slightly.
- Step 3Blend the mixture in a food processor until smooth. Return to the saucepan. Add the lemon juice and season with salt and pepper. Serve with a drizzle of cream, and scattered with the chopped dill and freshly ground pepper.
Nutrition
1052 kj
Energy
20g
Fat Total
3g
Saturated Fat
6g
Fibre
8g
Protein
1204.56mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Serves 2 as a main or 4 as an entree. This is good hot or cold.
- Author: Robyn Shaw, Hamilton Hill, WA (Reader recipe)
- Image credit: Sue Ferris
- Publication: Fresh Living
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