Cream of Asparagus Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
2.5g
Energy (kJ)
534kJ
Energy (kcal)
127kcal
Carbohydrate incl. fibre (g)
5.6g
Carbohydrate excl. fibre (g)
3.5g
Sugar (g)
2.2g
Fibre (g)
2.0g
Fat (g)
11.3g
Saturated fat (g)
4.8g
Unsaturated fat (g)
6.0g
Monounsaturated fat (g)
5.1g
Polyunsaturated fat (g)
0.8g
Trans fat (g)
0.0g
Cholesterol (mg)
23mg
Sodium (mg)
416mg
Salt (g)
1.04g
Vitamin A (IU)
951IU
Vitamin C (mg)
6.2mg
Calcium (mg)
36mg
Iron (mg)
1.98mg
Potassium (mg)
208mg
Total
15.3g
3203kJ
764kcal
33.3g
21.2g
12.9g
12.2g
68.0g
29.0g
36.1g
30.6g
4.5g
0.0g
138mg
2495mg
6.23g
5706IU
37.3mg
215mg
11.87mg
1250mg
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 garlic clove finely chopped
- 1 kg green asparagus ends trimmed and cut into chunks
- 1.5 Knorr Chicken Stock Cube
- 100 ml double cream
- 1 tablespoon chopped dill for garnish
- 1 Sauté onion and garlic in olive oil over medium heat for 5 minutes.
- 2 Add asparagus and cook for 5 more minutes. Add the chicken stock and bring to the boil. Simmer for 30 minutes over low heat until asparagus is tender.
- 3 Blend the soup with a hand blender, stir in the cream. Serve garnished with dill.
