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12Ingredients
50Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 lb. asparagus (ends trimmed and chopped)
- 2 Yukon Gold potatoes (medium)
- salt
- pepper
- 4 cups vegetable broth
- 2 cups unsweetened almond milk (or vegan half & half)
- 1 lemon juiced
- bread (Grilled, for serving)
- chives (for serving)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol |
| Sodium840mg35% |
| Potassium890mg25% |
| Protein8g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium10% |
| Iron45% |
* 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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Reviews(2)
Jen 2 years ago
loved this. easily customisable, too: i added fresh ginger to the garlic & onions; dried sage, parsley, thyme, chilli flakes and smoked paprika along with the potatoes; preserved lemon to the potato/broth mix before simmering; nutritional yeast to the pot before blending everything; and fresh coriander to the soup pot before serving. absolute chefs kiss, will make it again
Yenyfer Lopera 4 years ago
I loved this recipe! Instead of almond milk I used almond and coconut milk and the flavor was amazing