Fat-Free No-Cream Asparagus Soup (Vegan)

45 minutes Prep: 30 minutes Cook: 15 minutes

226 calories per serving view nutrition facts

8 cups suggest servings

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Ingredients

2	each	onions	medium
2	each	leeks	medium, white and pale green parts only, chopped
6	cups	vegetable stock
2	pounds	asparagus	each cut into 4 pieces
1	x	white pepper
1	each	butter buds	package, optional

Directions

Microwave the onions and leeks until tender or sauté in water over medium heat until tender.

Add stock and the asparagus and simmer until tender, about 15 minutes.

Puree soup in blender in batches and strain through a fine strainer.

Return to pot and season with white pepper to taste.

You may now add the butter buds if you desire a butter flavor.

Makes about 8 cups.

Can be served hot or cold.

Keeps well in the refrigerator for several days.

I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash.

You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl.

Just slowly pour both soups into opposite sides of the bowl at the same time.

I usually serve this with garlic croutons.

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Nutrition Facts

Serving Size 653g

Amount per Serving

Calories 226 25% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 1578mg	66%
Total Carbohydrate 31.0g	10%
Dietary Fiber 6.0g	23%
Sugars 7.0g
Protein 13.0g	26%

Vitamin A	154%		Vitamin C	33%
Calcium	10%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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