SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.3
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 588.7 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Dairy-Free Cream of Asparagus Soup calories by ingredient
Report Inappropriate Recipe

Dairy-Free Cream of Asparagus Soup

Submitted by: CCEDILLE

Introduction

I started making this soup when my children were diagnosed with dairy intolerances as infants. They are over their intolerance to dairy, but this soup is a staple in our household! This soup with bread is a main course. I started making this soup when my children were diagnosed with dairy intolerances as infants. They are over their intolerance to dairy, but this soup is a staple in our household! This soup with bread is a main course.
Number of Servings: 4

Ingredients

    1 bunch of asparagus (about 2 cups chopped)
    1 tbsp olive oil
    1 tbsp whole wheat flour (or oat flour)
    4 cups vegetable broth
    2 cups enriched rice milk
    pinch nutmeg
    black pepper to taste
    chopped parsley

Directions

1. Chop asparagus into one-inch pieces and steam until just tender.
2. Heat olive oil in a medium/large pot over medium heat. Add flour and stir continuously for about two minutes.
3. Add 2 cups of broth and cook for 10 minutes until it thickens.
4. Add remaining broth and rice milk and bring to a simmer.
5. Put steamed asparagus in a blender with a ladle or two of the broth and rice milk mixture. Puree and return to pot.
6. Put pot back on low heat and add nutmeg and pepper to taste. Simmer for another 10 minutes.
7. Sprinkle with parsley and serve with fresh bread.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CCEDILLE.






Great Stories from around the Web


Rate This Recipe