Dairy Free Cream of Asparagus Soup


Amt Measure Ingredient Cal Carb Pro Fat GI
2tablespoonolive oilolive oil238.7002430
1onionsweet onionssweet onions105.910011210
1cupfrozen cauliflowerfrozen cauliflower31.725113100
1cupfrozen chopped broccolifrozen chopped broccoli40.63018430
4cupChicken StockChicken Stock80166400
1teaspoonbay leafbay leaf1.92000
1/4teaspoonchili powderchili powder1.91010
2tablespoonAlmond Milk Greek Yogurt, PlainAlmond Milk Greek Yogurt, Plain37.98102635
1teaspoonblack pepperblack pepper5.86110
1tablespoonfresh parsleyfresh parsley1.410015
4wedge or slice (1/8 of one 2-1/8" dia lemon)lemonslemons8.1101115
Totals: 725 Calories Balance: 39-22-39 658 281 158 286 23

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This recipe isMake Whole

Active Time: 15 minutes

Total Time: 45 minutes

In a medium saucepan, heat olive oil over medium heat.

Chop onions into small pieces and mince garlic. Add to pan.

Saute until onions are transparent, about 5-6 minutes.

Cut vegetables into large pieces (you will blend them later).

Add asparagus, cauliflower, broccoli, stock, bay, chili powder, salt and pepper to the onion mixture and simmer over medium-low heat for 30 minutes, until vegetables are very tender.

Using a blender, blend soup to desired thickness. Feel free to add more stock for desired consistency.

Mix yogurt into the soup and bring back to a low boil. Turn off heat off and garnish with parsley and lemon. Serve hot.