Garlic Asparagus Soup

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  3 ¼ cup or 780g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  5 clove or 15g

• Asparagus

  Raw

  1 ½ lb or 680g

Directions

1. Chop onions and asparagus. Thinly slice the garlic.
2. Heat olive oil in a saucepan over medium heat.
3. Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
4. Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
6. Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
7. Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

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