Thick and healthy soup, which my whole family(incl. 3 year old) loves. We often eat this with bread as a filling main meal. To keep it low in fat, I usually omit the cream when making it for the family or just use a bit of light cream.
Saute the sliced leek in olive oil in a pot (medium heat) until softened.
Add the water or stock and bring to boil
Add potato cubes and fresh asparagus
Bring to boil then simmer for about 15 min until vegetable softened
Add canned asparagus and cook for a further 2 minute.
Remove from heat and put content through blender until smooth
Pour back into pot and can add optional cream at this stage.
Salt and pepper to taste.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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