Saturday, 23 November 2013

Asparagus Soup

Another great soup for you with yet another green veggie: Asparagus! This soup is extremely easy to make, low in calorie, and only has a few ingredients. It's a great way to get your veggies in, plus it makes a good side to Chloé's Opened Face Vegetarian Sandwich.

You'll start off by bringing 3 cups of low sodium vegetable broth to a boil in a pot. Snap off the woody ends of 15 asparagus spears, cut in half, and add them to the broth. Cover and boil for 15 minutes at medium heat. 

Once the soup has finished boiling, transfer the mixture to a blender. Add two teaspoons of freshly squeezed lemon juice and blend until smooth. Separate the mixture into two bowls, and top each soup with one tablespoon of grated parmesan cheese. Serve and enjoy!

Asparagus Soup
Makes 2 servings


15 Asparagus spears, woody ends snapped off, cut in half
3 cups Low sodium vegetable broth
2 tsp Freshly squeezed lemon juice
2 tbsp Parmesan cheese, grated

  1. In a pot, bring vegetable broth to a boil. Add asparagus, cover and boil for 15 minutes.
  2. Add mixture to a blender. Add lemon, and blend until smooth.
  3. Top with parmesan cheese and serve.

Makes 2 servings. Each serving is approximately 70 calories.