| 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, Freezer Meals, Low Calorie, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | An Le |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top StoveIngredients
- 4 tablespoon avocado oil or ghee
- 2 pound asparagus
- 2 teaspoon dried marjoram
- 8 cup vegetable stock
- 2 cup filtered water
- 4 tablespoon cashew cream or organic cream
- 2 teaspoon Kosher salt
- 1 cup sliced almonds optional for serving
- 2 fennel bulb large, thinly sliced
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: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg
Ayurvedic Cream of Asparagus Soup
$25.00 cooking fee
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