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Asparagus Soup (dairy free, gluten free, paleo, vegan friendly)
FROM JESSICA'S KITCHEN16Ingredients
50Minutes
150Calories
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Ingredients
US|METRIC
12 SERVINGS
- soup (You will need a hand-held immersion blender, or blender to puree)
- 4 Tbsp. avocado oil
- 1 Tbsp. coconut oil (refined kind won’t impart coconut flavor)
- 4 shallots (chopped)
- 2 leeks (white and light green parts only, chopped)
- 1 onion (small, chopped)
- 3 1/2 lb. fresh asparagus (1-inch trimmed off bottoms, cut in thirds, reserve 1 pound, mostly tips for blanching)
- 1 fennel bulb (with fronds, chopped)
- 4 garlic cloves (finely chopped)
- 1 handful basil leaves (chopped)
- 2 Tbsp. apple cider vinegar (or sherry vinegar)
- 4 cups chicken stock
- 4 cups water
- 2 1/2 Tbsp. kosher salt (or to taste, divided)
- 1 tsp. crushed black pepper (or to taste)
- soup (*Rough chop of ingredients is enough since, is pureed in the end.)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1640mg68% |
| Potassium610mg17% |
| Protein7g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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