Creamy Asparagus Potato Soup
- Number of Servings: 6
Ingredients
5 tbsp Extra Virgin Olive Oil 1 cup Chopped Onions, raw 6 cup Vegetable Stock 2 cups Asparagus2 cup Diced Potato2 tbsp Horseradish 3 cloves Garlic 1 tsp Himalayan Pink Sea Salt1 tsp Black Pepper2 Green Onions, chopped1 tsp Dill weed, dried 4 tbsp Nutritional Yeast
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook, stirring, until caramelized. Add broth, asparagus, potato, horseradish, pepper, and salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Remove half of the vegetables and water, add in the nutritional yeast, and blend carefully; the mixture will be hot. Return blended mix to the pot and combine. Simmer for a few minutes to incorporate the blended vegetables with the chunky vegetables. Serve the soup topped with green onions and sprinkled with dill.
Serving Size: Makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BBATES0911.
Serving Size: Makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BBATES0911.
Nutritional Info Amount Per Serving
- Calories: 195.2
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 962.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.8 g
- Protein: 6.4 g
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