A few weeks ago, my supermarket had a sale on asparagus and the bargainista in me, had to use the deal. I was thrilled, but when I got home I figured I need to invent something for all this asparagus that I now owned.

After some serious thinking I have invented this recipe. After making it, I was convinced I had discovered green gold! It is high in potassium, vitamin B6, very high in vitamin C and low in saturated fat and no cholesterol.

I hope you enjoy it as much as my family and I did. It’s very healthy (not a surprise here), and it has a very homely taste.

I typically pair soups with a sandwich, but trust me on this one: have this soup with a side of Greek salad. You will not regret it.

Cream of Asparagus Recipe
Author: 
Recipe type: Main Dish, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound asparagus, washed and trimmed
  • 6 medium potatoes, peeled
  • 2 Tablespoon olive oil
  • 1 Tablespoon dry mustard seeds
  • 1 onion (medium)
  • 1 Tablespoon garlic paste or 3 garlic cloves
  • 1 Tablespoon roasted red pepper and garlic powder
  • 1 Tablespoon coriander powder
  • 1 Tablespoon dry cilantro
  • 6 fresh dill springs
  • 4 cups of water (you may add more as the ingredients boil)
  • Salt to taste
Instructions
  1. Cut off the tips of the asparagus and set aside.
  2. In a medium saucepan heat the olive oil.
  3. Add the mustard seeds and cook for 15-20 seconds.
  4. Chop the onion and saute for 3 minutes until the onion becomes shinny.
  5. Add the garlic, red pepper and garlic powder, coriander and cilantro and saute for 1 minute.
  6. Chop the potatoes in 1-inch squares and add to the stock pot.
  7. Chop the asparagus stems stems in 4 pieces and add them to the stock pot.
  8. Saute everything for 1 minute, moving the vegetables around using a wooden spatula.
  9. Add the water and bring to a boil.
  10. Lower the heat and simmer for 25-30 minutes until the potatoes are done. You may add water if the liquid evaporates too fast.
  11. Remove from the heat and let the soup cool for 10 minutes.
  12. Transfer the veggies and liquid into a blender along with the fresh dill springs.
  13. Blend on high for about 2 minutes until the soup has a “smoothie” consistency. Depending on your blender you can do this step in batches. Separate the dill in as many batches as you will make.
  14. Serve warm and decorate with the fresh asparagus tips, just as in the picture.
  15. Bon apetit!
Notes
Nutrition Information
Serving size: 1 Calories: 169 Fat: 4.2g Saturated fat: 0.6g Carbohydrates: 30.2g Sugar: 3.9g Fiber: 5.6g Protein: 4.7g Cholesterol: 0mg

 

 

healthy recipe