Cream of Asaragus Soup (Ayurvedic)

Serves: 10
Serving Size: 1 cup

Recipe by: An Le

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook15
Total Time25 minutes
Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp knifes, Top Stove

Ingredients

  • 2 tablespoon avocado oil or ghee
  • 1 bunch asparagus
  • 2 teaspoon dried marjoram
  • 4 cup vegetable stock
  • 1 cup filtered water
  • 2 tablespoon cashew cream or organic cream
  • 1 teaspoon Kosher salt
  • 10 tablespoon sliced almonds optional for serving

Instructions

  • Heat the oil in a large sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

Nutrition

Calories: 104kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Cream of Asaragus Soup (Ayurvedic)

$25.00 cooking fee

Meal price includes: Cooking | Storing | Clean Up
What’s not included*: Ingredients | Serving

*No time to shop? Ask the cook to buy the ingredients for you during checkout (additional fee).
Course

Soup

Cuisines

American

Cooking Methods

Boiling, Sautéing, Simmering

Diets

Dairy Free, Egg Free, Gluten Free, Keto, Low Carb, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Main categories

Everyday Food, Low Calorie, Vegan, Vegetarian, Training Athlete

Main Ingredient

Vegetables

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