I have to tell you all that my boyfriend has been gone on business for two weeks now and so my cooking inspiration has been gone as well. Cooking for one is very difficult! So this week I am sampling a few easy soup recipes that I can make last throughout the week. This cream of asparagus soup is very easy and you get all the health benefits of asparagus at the same time! Try it out, you will love it!
4 Servings (3/4 cup each)
1.5 pounds of chopped asparagus spears
2 teaspoons olive oil
3 cups diced leeks
3 cups vegetable stock
1 cup soy milk
1/2 teaspoon salt
pinch black pepper
In a large saute pan, saute the asparagus in oil, over medium heat, until slightly browned. Stir in leeks and cook briefly, about 1 minute, until translucent.
Add vegetable stock and simmer until asparagus is soft, about 10 minutes. Remove from heat.
Transfer soup to a blender and puree until smooth. Strain soup through a fine-mesh strainer into a saucepan. Discard any solids.
Stir in soy milk, salt and pepper and heat through.
That's it! So easy.
18 gm carbohydrate
4 gm fat
0 mg cholesterol
7 gm protein
124 mg sodium
5 gm fiber
Canyon Ranch Cooks , Scott Uehlein, 2001. pg 65