Page 122 - 28_Days_of_Clean_Eating.sanet.cd

Creamy Asparagus Soup

Vegetarian
Gluten-Free
One of the first signs of spring, asparagus is one of the best super-
foods you can eat. It’s loaded with fiber, vitamins A, C, E, and K, and
folate. This delicious creamy soup is wonderful served either warm
or cold. Try it with a dollop of yogurt.

Ingredient Tip: If you like your soup to have more texture, leave
out one-quarter of the chopped asparagus when pureeing and then
stir it in at the end.

2 tablespoons avocado oil ½ cup plain Greek yogurt
2 garlic cloves, minced ½ teaspoon salt
2 pounds fresh asparagus, ½ teaspoon freshly ground
coarsely chopped black pepper
4 cups reduced-sodium
vegetable broth
1. In a Dutch oven, heat the oil over medium heat; add the garlic
and asparagus. Sauté for 3 minutes. Add the broth; cover and
cook for 5 minutes or until the asparagus is tender.
2. Process the soup in batches in a blender or food processor until
smooth. Return the soup to the Dutch oven. Stir in the yogurt,
salt, and pepper. Cook over medium heat for 5 minutes or until
the soup is thickened. Serve hot.
Serves 4. Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.

Per serving: Calories: 122 Fat: 3.8g Saturated Fat: 1.4g Protein: 12.4g
Carbohydrates: 12g Fiber: 5.2g

Lunch 121