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Asparagus & Red Pepper Soup

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds asparagus
trimmed, cut into 1" pieces
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2 cups vegetable stock
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1 each sweet red bell peppers
roasted, diced
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1 can milk, skim, evaporated
*
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g asparagus
trimmed, cut into 1" pieces
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473 ml vegetable stock
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1 each sweet red bell peppers
roasted, diced
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1 can milk, skim, evaporated
*
1 x black pepper
to taste
* Camera

Directions

  1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.

  2. Purée asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.

  3. Put purée back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.

  4. Heat until thickened to your liking.

NOTE: You can add some thickener(flour, cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup.

Serve with a salad and hearty bread!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 375g (13.2 oz)
Amount per Serving
Calories 645% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 22%
Sugars g
Protein 11g
Vitamin A 53% Vitamin C 85%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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