Thursday, May 17, 2012

Healthy Asparagus Soup for Sensitive People ...

Our recipe of the week comes from "Delight, Gluten Free" magazine.  It has lots of good vegetables and if you are watching the carbs, you can use a half a potato, a small amount of tapioca starch or cauliflower as a thickener.  Many times I start with a basic recipe and vary it according to my taste.

Eat healthy and have a great day!  Greg.

Yield: 8-10 servings
Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free, Corn-Free

A potato adds a touch of creaminess to this dairy-free soup.
You can substitute vegetable broth for the chicken broth to make this vegetarian.

8 cups chicken broth
1 pound asparagus
2 leeks, white and light green parts, washed well and coarsely chopped
6 ounces fresh baby spinach
1 cup chopped fresh parsley
Juice of half a lemon
2 tablespoons olive oil
2 cloves of garlic, minced
1 large baking potato, peeled and cubed
  1. Sauté leeks in olive oil, 5 minutes until soft. Add garlic and cook 1 more minute.
  2. Add broth and cubed potato, bring to a boil, then cover and cook 5 minutes or until potatoes are soft. Add asparagus and cook 2 more minutes.
  3. Add parsley and spinach and cook 1 minute. Remove from heat.
  4. Pour soup into a blender or use an immersion blender until soup is pureed. Finish with the juice of half a lemon.
NUTRITION Per Serving: Calories: 100, Total fat: 3.10g, Carbohydrates: 13.84g, Dietary fiber: 2.55g, Protein: 5.66g, Total sugars: 2.57g, Sodium: 528mg

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