cream soup of asparagus and green peas in a white bowl with toasted bread


1 Tbsp. vegetable oil
1/2 cup chopped carrots
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. rosemary
4 cups vegetable broth
5 cups chopped asparagus

Heat oil in a large stockpot over medium heat. Add carrots, garlic, salt, black pepper, and rosemary and cook for 10 minutes. Reduce heat to low; cover and cook for 5 minutes. Add vegetable broth and bring to a boil. Reduce heat and simmer, partially covering, 15-20 minutes or until tender.

Add the asparagus and cook for 5-10 minutes or until tender. Puree the asparagus mixture in a blender and strain. Return pureed mixture to pan. Cook over low heat for 5 minutes or until thoroughly heated, stirring occasionally.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: 2

Nutrition Facts
Calories 68
Fat Calories 25
Total Fat 2.8g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 471.5mg
Total Carbohydrate 9.1g
Dietary Fiber 3g
Sugars 4.7g
Protein 3.3g