Asparagus-Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Two leeks, sliced (white part only)A pound of fresh asparagus, trimmed, sliced2 cloves of garlic, minced1 small zucchini, chopped finely1.5-2 cups of water or broth3 cups of fresh, washed spinachsalt and pepper to tastenutmeg to sprinkle on before serving
Saute leeks in oils until soft, about five minutes. Don't brown. Add asparagus, garlic, zucchini, and water. Cook for about 6 minutes until the vegetables are nearly soft. Add the spinach and cover. Cook about five more minutes. Remove from heat for 10 minutes, then use the blender to smooth the soup. Careful! It is still hot! To serve, put in a bowl and top with a sprinkle of freshly grated nutmeg.
The flavor will vary with the liquid. If you do dairy, you could add cream but this soup is pretty creamy without it.
Serving Size: Makes about 6 servings: a big pot
Number of Servings: 1
Recipe submitted by SparkPeople user BRIGHTSHADOW56.
The flavor will vary with the liquid. If you do dairy, you could add cream but this soup is pretty creamy without it.
Serving Size: Makes about 6 servings: a big pot
Number of Servings: 1
Recipe submitted by SparkPeople user BRIGHTSHADOW56.
Nutritional Info Amount Per Serving
- Calories: 425.3
- Total Fat: 28.4 g
- Cholesterol: 0.0 mg
- Sodium: 103.4 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 13.1 g
- Protein: 12.1 g
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