Asparagus is in season so make the most of it! This creamy, gluten-free, low carb Asparagus soup is quick and easy to make.

Ingredients
1 small Broccoli
1 small Cauliflower
4 tablespoons Creme Fraiche or Philadelphia Cheese
1 tablespoon Strong Cheddar Cheese
1/2 teaspoon Dijon Mustard
Pinch Smoked Paprika
Method
Cut off the asparagus tips and set aside. Roughly chop the onion, asparagus stems, leek and celery.
2
Heat the oil in a saucepan. Sauté the onion until it is soft but not coloured. Add the leek and celery and continue to cook, over a medium heat for approx. 10 minutes.
3
Add the asparagus stalks and the stock. Place a lid on the saucepan and simmer for 25 minutes. Add the asparagus tips and simmer very gently for further 3 minutes.
4
Remove from the heat and season with sea salt & freshly ground black pepper. Blend the mixture, using a hand blender or liquidiser. Serve in warm bowls. Enjoy!
5
If you wish to have chunky asparagus tips in the soup, blend the soup and then add the tips. Simmer very gently for 3 minutes and serve.
Nutritional Information

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