Asparagus Celery Soup - 13g Carbs, 3g Fiber
From: www.deliciousliving.com
Serves: 6
This creamy, beautiful soup is packed with asparagus—rich in glutathione, an antioxidant that helps the liver eliminate harmful toxins—and celery, a gentle diuretic that reduces water retention. Potatoes add potassium and a velvety texture without cream.
2 Tbsp refined coconut oil
1 small leek (white and light green parts), thinly sliced
2 celery stalks, chopped
2 medium garlic cloves, minced
1 small white-skinned potato (unpeeled, chopped small)
4 - 5 cups low-sodium vegetable broth, divided
1 lb asparagus, trimmed, chopped into 1-inch pieces
1/ 8 tsp white OR black pepper
1/ 8 tsp ground nutmeg
1/4 cup fresh basil leaves
Chives (optional)
1. Melt coconut oil in a large pot over medium heat and cook leek and celery until tender, 2–3 minutes. Stir in garlic and cook for 1 minute longer. Add potato and
3 cups broth, bring to a boil, reduce heat to medium, cover, and cook for 10 minutes, or until potato pieces are tender. Add asparagus and cook for 3–4 minutes more, until tender. Stir in pepper and nutmeg.
2. Transfer soup to a food processor, add basil, and puree (in batches if necessary), adding remaining 1–2 cups broth as needed to adjust consistency. Serve hot, sprinkled with chives, if using.
Serves: 6
Nutrition per Serving: 103 Calories, 4g Fat, 0g Mono, 0g Poly, 4g Sat, 0mg Cholesterol, 3g Protein, 13g Carbs, 3g Fiber, 68mg Sodium
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