Asparagus Soup
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Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
8
Low
Nutrition per serving
Calories151.4 kcal (8%)
Total Fat3.9 g (6%)
Carbs25.4 g (10%)
Sugars9.8 g (11%)
Protein7.7 g (15%)
Sodium1075.4 mg (54%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Sauté the halved asparagus spears in 1/2 of the coconut butter for 30 seconds and keep aside for garnish.
Step 2
Heat the remaining coconut butter in a deep non-stick pan, add the shallots and potatoes and sauté for 3 to 4 minutes. Add 2 cups of vegetable stock, mix well and simmer till the potatoes are nearly cooked.
Step 3
Add the asparagus, mix well and cook for a few more minutes. Cool completely.
Step 4
Blend the mixture in a mixer to a smooth puree. Transfer the puree back to the pan, add the salt, pepper and remaining vegetable stock and bring to boil. Serve hot garnished with the sautéed asparagus spears.
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