Asparagus Soup w/Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
15 spear, medium (5-1/4" to 7" lo Asparagus, fresh 1 cup, strips or slices Carrots, raw 1 serving 2 percent milk 1 cup 2.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 5 clove Garlic 2 tbsp Extra Virgin Olive Oil
1. Preheat oven to 450.
2. Shred carrots, mince garlic, and chop asparagus into 1 inch pieces.
3. Toss in olive oil until all are coated.
4. Place tin foil on a baking sheet and spread veggies into 1 layer.
5. Bake for 12 minutes or until asparagus is soft.
6. Puree veggies in a blender or food processor with the broth and milk (you may need to do this in batches depending on the size of appliance you have).
7. Move to a stove top pot and heat.
8. Optional-serve with herbed goat cheese.
Serving Size: Makes 4 1-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AGRAV618.
2. Shred carrots, mince garlic, and chop asparagus into 1 inch pieces.
3. Toss in olive oil until all are coated.
4. Place tin foil on a baking sheet and spread veggies into 1 layer.
5. Bake for 12 minutes or until asparagus is soft.
6. Puree veggies in a blender or food processor with the broth and milk (you may need to do this in batches depending on the size of appliance you have).
7. Move to a stove top pot and heat.
8. Optional-serve with herbed goat cheese.
Serving Size: Makes 4 1-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user AGRAV618.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 379.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 5.2 g
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