Monday, 16 July 2012

Asparagus Soup

Fully flavoured, delicious sweet and tender British Asparagus is available in the market during summer. I thought of making smooth, creamy asparagus soup.

Ingredients - Serves 4
  • Asparagus - 1 bunch
  • Chopped onions - 3/4 cup
  • Roasted cashew nuts - 5 nos
  • Grated ginger - 1 tblsp
  • Vegetable stock / water - 2 cups
  • Olive oil - 1tblsp
  • Salt and pepper to taste
  • Cut the woody ends of asparagus and roughly chop them
  • Heat the pan with oil and add grated ginger - saute for a minute
  • Add onions and saute till translucent
  • Add asparagus, required salt and stock
  • Simmer it for 15 minutes with lid on
  • Remove from the heat and allow it to cool
  • Puree it in the blender along with roasted cashew nuts
  • Pour the puree to the pan and reheat it
  • Add pepper and serve hot with pita chips or croutons

Nutritional Information
  • Asparagus is an excellent source of anti-inflammatory vitamin K, heart-healthy folate, vitamin B1, vitamin C, and vitamin A  and bone-building copper
  • Asparagus is a very good source of energy-producing vitamin B2, and B3 as well as phosphorus
  • Per serving = 65 calories approximately

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