Roasted asparagus and potato soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 159.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 729.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.9 g
- Protein: 8.3 g
View full nutritional breakdown of Roasted asparagus and potato soup calories by ingredient
Submitted by: CRIMSCOUT
Introduction
This is a variation of a recipe I saw in our local journal. The original called for chicken broth, and crumbled crisp prosciutto for a topping. This is a variation of a recipe I saw in our local journal. The original called for chicken broth, and crumbled crisp prosciutto for a topping.Number of Servings: 4
Ingredients
-
6 cloves garlic
1 1/4 lb. asparagus, cut into one inch pieces
2 lb peeled and diced Yukon Gold potatoes
1 medium sweet onion, cut into 6 wedges
1 tblsp EVOO
1/2 tsp salt
1/2 tsp black pepper
3 cups vegetable broth
6 oz geek yogurt, plain
1 tsp lemon juice
1 tbsp fresh tarragon
1 cup chopped fresh mushrooms
Directions
Heat the oven to 425 degrees. Place the garlic on a square of foil and sprinkle with a teaspoon of water. Fold the foil into a packet and set aside. In a large bowl, combine asparagus, potatoes, onion, oil, salt, and pepper. Toss to coat. Spread out on two baking sheets, with the garlic packet in one corner of the baking sheet. Roast, stiring occasionally, until the asparagus is soft, and the potatoes tender (35-45 minutes). When the vegetables are done, empty the garlic onto the baking sheet and let cool for 5 minutes.
Transfer half of the vegetables to a blender, add 1 1/2 cups of broth and blend till smooth.. Transfer to a large pot. Repeat the process with the rest of the vegetables and mushrooms and broth, then warm the soup over medium heat. Whisk the tarragon, yogurt, and lemon juice into the soup.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRIMSCOUT.
Transfer half of the vegetables to a blender, add 1 1/2 cups of broth and blend till smooth.. Transfer to a large pot. Repeat the process with the rest of the vegetables and mushrooms and broth, then warm the soup over medium heat. Whisk the tarragon, yogurt, and lemon juice into the soup.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRIMSCOUT.
