Spring Asparagus and Broccoli Soup - 15g Carbs, 3g Fiber, 3g Sugar
From: wholefoodsmarket.com
This vibrant green soup sets the stage for spring entertaining.
Serves: 8
Special Diets:
Dairy Free
Low Sodium
Vegan
Vegetarian
Fat Free
Low Fat
Sugar Conscious
6 1/2 cups low-sodium vegetable broth, divided
1 large leek, white and light green parts only, sliced
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
1 (1 lb) bunch asparagus, woody stems snapped off and discarded, spears
cut into 1-inch pieces
2 cups coarsely chopped broccoli florets
2 Tbsp chopped fresh chives
Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat
to medium, add leek and cook, stirring often, until tender, about
6 minutes. Add remaining broth and potatoes and bring to a boil. Stir
in asparagus and broccoli and return to a boil. Reduce heat to medium-low
and simmer gently until vegetables are tender, 15 to 20 minutes. Remove
pot from heat and set aside to let cool slightly.
Carefully transfer soup to a blender and puree in batches until smooth.
Ladle soup into bowls, garnish with chives and serve.
Servings: 8
Nutrition per Serving:
80 Calories, 0 from Fat, 0g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
125mg Sodium, 15g Carbs, 3g Dietary Fiber, 3g Sugar, 3g Protein
Nutrition From: www.caloriecount.about.com
Servings: 8
Serving Size: 329 g
Nutrition per Serving:
69 Calories, 2 Calories from Fat, 0.2g Total Fat, 0mg Cholesterol,
71mg Sodium, 13.4g Total Carbs, 2.6g Dietary Fiber, 2.2g Sugars,
4.6g Protein
Vitamin A 15% - Vitamin C 56% - Calcium 3% - Iron 13%
Nutrition Grade: A
Good points:
Very low in saturated fat
No cholesterol
High in dietary fiber
High in iron
High in manganese
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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