Asparagus Basil Soup
This creamy asparagus and potato side-dish soup is made with soy milk. It's a good way to get more heart-healthy soy in your diet.
- Makes: 4 servings
- Serving Size: 1 cup
- Start to Finish: 30 mins
- Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside. Chop remaining asparagus stalks. In a medium saucepan, combine chopped asparagus stalks, vegetable broth, and potatoes. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender. Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.
- Meanwhile, in a small saucepan, combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside. Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves. Serve immediately.
Try making this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a pot that is not stainless steel.)
- 119 kcal cal.;
- 2 g Fat, total;
- 21 g carb.;
- 3 g fiber;
- 6 g pro.;
- 515 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet