Spring Asparagus Soup
This creamy asparagus soup is made without heavy cream – just vegetables, broth, and puréed to silky perfection. It’s perfect for early spring when asparagus is in peak season. Did you know that when asparagus are harvested they are cut one spear at a time? A special thanks to our farmers for their hard work.
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20 asparagus spears medium 2 cups vegetable broth 1 onion medium 3 clove garlic 2 tbsp pumpkin seeds pepitas 1/8 cup lemon juice 1/2-3/4 lemon 1 dash salt 1 dash pepper 2 tbsp olive oil
Sauté onion in olive oil until soft Add garlic Add cut asparagus Sauté until asparagus starts to soften - remove a few aspires tips to use as a garnish in the finished soup Add vegetable broth and cook for approximately 10 minutes until asparagus are tender Add the asparagus mixture to a blender and blend until fully puréed. Serve with cut asparagus tips and sprinkle with pumpkin seeds.
Calories: 256 kcal Carbohydrates: 18 g Protein: 7 g Fat: 19 g Saturated Fat: 3 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 12 g Trans Fat: 1 g Sodium: 967 mg Potassium: 519 mg Fiber: 5 g Sugar: 8 g Vitamin A: 1714 IU Vitamin C: 21 mg Vitamin K: 76 µg Calcium: 65 mg Iron: 5 mg Magnesium: 89 mg Phosphorus: 231 mg Selenium: 6 µg Zinc: 2 mg