Asparagus Soup

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 1 Quart vegetable broth
  • 20 asparagus spears , cut into small slices
  • 2 tsp sugar
  • 1/2 tsp salt , to taste
  • 1/2 tsp black pepper , to taste
  • 1/2 Lb spinach , thawed if frozen, chopped
  • 2 Oz butter or margarine
  • 1 Oz flour
  • 4 Fl Oz milk
  • 4 Tbsp lowfat yogurt
Place stock in a saucepan and bring to a boil. Add the asparagus, sugar, salt and pepper. Simmer until the asparagus is tender. Add the spinach. Continue simmering until the spinach wilts. Remove from heat, and let cool slightly. Transfer to a blender or food processor and pur'ee. Melt the butter in the saucepan, stir in the flour, then slowly add the pur'ee and milk. Heat. Serve topped with a dollop of fresh yogurt.
Calories
210 Cal
Fat
13 g
Carbs
19 g
Protein
6.8 g
Fiber
3.9 g
Sugar
8.1 g
Cholesterol
34 mg
Sodium
1400 mg


Nutrients

Fiber     3.9 g
Fat     13 g
Sugar     8.1 g
Carbs     19 g
Protein     6.8 g
Calories     210 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3.3 g
Fat, Sat     8.1 g
Fat, Trans     0 g
Fat, Percent     57 %

Vitamins

Vitamin, K     350 mcg     290 %
Vitamin, A     8500 IU     280 %
Vitamin, B12     0.3 mcg     10 %
Niacin     1.5 mg     9.6 %
Riboflavin     0.3 mg     26 %
Vitamin, C     7.2 mg     8 %
Vitamin, D     20 IU     3.4 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     3.5 mg     23 %
Panto, Acid     0.5 mg     9.2 %
Choline     44 mg     8 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     130 mg     19 %
Magnesium     65 mg     15 %
Copper     0.2 mcg     26 %
Fluoride     19 mcg     470 %
Zinc     1.1 mg     9.6 %
Cholesterol     34 mg     0.4 %
Sodium     1400 mg     94 %
Selenium     12 mcg     22 %
Manganese     0.6 mg     8.4 %
Potassium     430 mg     9.2 %
Iron     2.2 mg     28 %