Cream of Asparagus Soup - 20g Carbs, 3g Fiber, 6g Sugar
From: www.prevention.com - 25 Things You Can Do With Yogurt by Joy Manning
Serves: 4
1 Tbsp extra-virgin olive oil
1 large bunch of asparagus, ends removed
3 large leeks, white part only, chopped
2 sprigs fresh thyme, leaves only
1 tsp lemon zest
1/4 tsp freshly ground black pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp salt
4 cup vegetable OR chicken broth
2 cup baby spinach leaves
1/4 cup low-fat plain yogurt
Heat oil in a large stockpot over medium heat. When the oil is warm, add the asparagus. Cook 7 to 10 minutes, until the asparagus starts to brown. Add the leeks, thyme, lemon zest, salt, pepper, cardamom, and cloves. Cook 10 to 15 minutes more, until the leeks soften and the spices become fragrant.
Add the broth, and bring to a boil. Reduce heat to low, and simmer 10 to 15 minutes. Add the spinach, and cook 2 minutes more, until the spinach has wilted. Add the yogurt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.
Serves: 4
Nutrition per Serving: 148 Calories, 5g Fat, 1g Sat Fat, 20g Carbs, 3g Fiber, 6g Sugar, 8g Protein, 412mg Sodium
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