Asparagus Soup w/Carrots
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Asparagus Soup w/Carrots calories by ingredient
Introduction
In an effort to add veggies into my life, I've been creating hybrid recipes that allow me to enjoy them rather than endure them! In an effort to add veggies into my life, I've been creating hybrid recipes that allow me to enjoy them rather than endure them!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
Directions
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.