asparagus/squash soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 37.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 252.8 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.8 g

View full nutritional breakdown of asparagus/squash soup calories by ingredient


Introduction

puree asparagus (used ends), add squash, water and soup mix. Use hand mixer to blend until smooth. Turn heat to simmer, add other ingredients, simmer for 90 minutes. puree asparagus (used ends), add squash, water and soup mix. Use hand mixer to blend until smooth. Turn heat to simmer, add other ingredients, simmer for 90 minutes.
Number of Servings: 12

Ingredients

    1 cup summer squash (cooked)
    1 cup asparagus (cooked)
    2 medium onions chopped
    2 medium carrots, chopped
    1 cup diced celery
    8 tbsp. of soup mix base
    1/2 tbsp cilantro
    .25 tbsp tumeric
    .25 tbsp black pepper
    2 cups bean sprouts.
    8 cups water

Tips

Tastes great, very low calorie and filling. Has no gluten, sugar or dairy.


Directions

Add water, soup base in large pot. Add cooked asparagus (we use our "ends".) and cooked squash. Mix with hand mixer to liquid consistency. Add all other veggies and spices

Serving Size: Makes 12 - 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user HUNGARIANMAMA.