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Asparagus Soup


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Olive oil is rich in vitamin E (a potent antioxidant) and mono unsaturated fatty acids (MUFA) that help to reduce the risk of heart diseases by lowering blood cholesterol levels.

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Serves 4.
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Ingredients


1 cup chopped asparagus
1/2 cup chopped onions
1/2 cup peeled and chopped potatoes
1 1/2 cups Vegetable Stock
1 1/2 cups low fat milk
2 tsp oil , preferably olive oil
salt and freshly ground black pepper (kalimirch) powder to taste

To serve
1/2 tsp freshly crushed black pepper (kalimirch) powder

Method
  1. Heat the oil in a non-stick pan, add the onions and sauté till they turn translucent.
  2. Add the potatoes and vegetable stock and bring to boil. Cover and cook over a slow flame till the potatoes are cooked.
  3. Add the asparagus and cook for a few more minutes.
  4. Cool the mixture and grind to a smooth purée in a blender.
  5. Pour the purée back into the pan, add the milk, salt and pepper and simmer for a few minutes.
  6. Add a little water if required to adjust the consistency of the soup.
  7. Serve hot sprinkled with freshly ground pepper.

Tips
  1. VARIATION: PARSLEY SOUP
  2. Substitute the asparagus with 1 cup of chopped parsley.
Nutrient values per serving
CarbohydratesFatFibreCholesterolEnergyProtein
12.3 gm. 2.8 gm.1.0 gm.1.5 mg.86 kcal.3.7 gm.
RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook
1 review received for Asparagus Soup
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, December 21, 2010

very fresh, very healthy and really tasty soup! lots of flavours are blended together. its ideal for a cold winter night!

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Reviewed December 21, 2010 by Leena_Dhoot

very fresh, very healthy and really tasty soup! lots of flavours are blended together. its ideal for a cold winter night!

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