Asparagus-Celery Soup
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2tablespoons refined coconut oil
- 1small leekwhite and light green parts – thinly sliced
- 2 celery stalkschopped
- 2medium garlic clovesminced
- 1small white-skinned potatounpeeled, chopped small
- 4-5cups low-sodium vegetable brothdivided
- 1pound aspargustrimmed and chopped into 1-inch pieces
- 1/8 teaspoon white or black pepper
- 1/8teaspoon ground nutmeg
- 1/4cup fresh basil leaves
- Chivesoptional
Instructions
- Melt coconut oil in a large pot over medium heat and cook leek and celery until tender, 2–3 minutes. Stir in garlic and cook for 1 minute longer. Add potato and 3 cups broth, bring to a boil, reduce heat to medium, cover, and cook for 10 minutes, or until potato pieces are tender. Add asparagus and cook for 3–4 minutes more, until tender. Stir in pepper and nutmeg.
- Transfer soup to a food processor, add basil, and purée (in batches if necessary), adding remaining 1–2 cups broth as needed to adjust consistency. Season to taste with sea salt and pepper. (For a very smooth consistency, strain soup through a fine sieve.) Serve hot, sprinkled with chives, if using.
Recipe Notes
Nutrition Facts
Asparagus-Celery Soup
Amount Per Serving
Calories 103
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 4g
20%
Sodium 68mg
3%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 103 cal, 4g fat (0g mono, 0g poly, 4g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 68mg sodium.
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