1 review for Ayurvedic Cream of Asparagus Soup
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat the oil in a large sauce pan over medium high heat.
- Add the asparagus and fennel and saute for about 5 minutes
- Pour in the stock and water and bring to boil then simmer for about 10 minutes
- Transfer the soup to a blender, add the cream and blend until smooth
- Return to the pan to gently warm. Serve with sliced almonds.
Cook Times
Ingredients
Ingredients
- 4 tablespoon avocado oil or ghee
- 2 pound asparagus
- 2 teaspoon dried marjoram
- 8 cup vegetable stock
- 2 cup filtered water
- 4 tablespoon cashew cream or organic cream
- 2 teaspoon Kosher salt
- 1 cup sliced almonds optional for serving
- 2 bulb fennel large, thinly sliced
Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top StoveNutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg
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Liat Schwartz-Sagi (verified owner) –
Great for those winter days.