About
This velvety smooth asparagus soup is rich and warming – perfect for fall.
The soup is perfect served on its own, or with a slice of low carb keto bread smothered in butter!
Ingredients
- 3 cup vegetable stock pot by knorr
- 2 tablespoon unsalted butter
- 1 ½ cup, cut pieces asparagus, raw
- 1 clove garlic
- 1 tablespoon, chopped red onion
- ⅓ cup heavy cream
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the butter in a large pan over a low/medium heat. Finely slice the garlic and finely chop the onion and add to the pan, cooking until tender.
- Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips.
- Add the diced asparagus to the pan and fry gently in the butter until tender – about 4/5 minutes. Remove the tips of the asparagus from the pan and set aside, leaving the stalks in the pan.
- Add the hot vegetable stock and bring to the boil, then reduce to a simmer for 5-6 minutes.
- Transfer the soup to a blender or use a stick blender to process until smooth.
- Pour the soup into a clean pan and stir through the cream and season with salt and pepper to taste.
- Divide the soup between four serving bowls and garnish with the reserved asparagus tips.
Nutrition Facts
- Servings: 4
- Calories: 149.7kcal/626.5kJ (per serving)
- Fat: 13.9g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 2.5g (per serving)
