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This low-carb asparagus soup is a creamy and flavorful dish perfect for a light and healthy meal. The soup is made with fresh asparagus, onions, celery, and vegetable broth, then blended to a smooth consistency with heavy cream. It's a delicious way to get your daily dose of vegetables while staying low-carb.
Serve the soup hot and garnish with additional asparagus tips or chopped herbs for an extra pop of flavor. It pairs well with a side salad or a slice of crusty bread.
3 cups asparagus, roughly chopped (woody ends removed)
1 onion, chopped
2 stalks celery, chopped
1 garlic clove, minced
sea salt and black pepper, to taste
1 cup heavy cream
2 cups organic, no salt vegetable broth or homemade vegetable broth
2 tablespoons olive oil or butter
Heat olive oil or butter in a pot over medium heat. Add chopped onion and celery and cook until softened, stirring occasionally for about 5 minutes.
Add minced garlic and chopped asparagus, season with sea salt and black pepper and cook for another 5 minutes.
Pour in vegetable broth, bring to a boil, then lower the heat and let it simmer for 15-20 minutes until asparagus is tender.
Remove from heat and let it cool slightly. Blend the soup in a blender or with an immersion blender until it becomes a smooth consistency.
Return the soup to the pot and add heavy cream. Stir well and reheat until hot.
Serve hot and garnish with additional asparagus tips or chopped herbs if desired.
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98% would recommend