Garlic Asparagus Soup

1. 1

   Warm olive oil in a saucepan over medium heat.

2. 2

   Cook and stir the garlic and green onions in the saucepan until the garlic turns just golden, about 3 minutes.

3. 3

   Add the asparagus and cook, stirring with the garlic and green onions, until slightly softened, about 2 more minutes.

4. 4

   Pour in the vegetable broth and bring it to a boil. Lower the heat and simmer until the asparagus is tender, about 10 minutes. Turn off the heat and let it cool slightly.

5. 5

   Pour the soup into a blender, filling it no more than halfway. Put on the lid. Carefully start the blender, using a few quick pulses to get the soup moving before letting it run to puree. Puree in batches until smooth.

6. 6

   Return the soup to the saucepan and reheat. Season with salt and ground black pepper to taste.

• Calories 212.2 kcal Moderate
• Protein 4.33 g Low Source
• Carbs 36.45 g Moderate
• Total Fat 3.54 g Low Source
• Saturated Fat 0.56 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 623.74 mg High
• Fiber 3.73 g Moderate
• Sugar 4.33 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 583.38 mg Good Source
• Iron 3.82 mg Good Source
• Potassium 403.15 mg Low Source
• Vitamin A 92.42 mcg_rae Moderate
• Vitamin C 74.34 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅