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

Method

• 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