4 Serves
40 Mins
Heat the olive oil in a Dutch oven over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
372 mg / 4,700 mgSodium
731 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Add the chopped onion to the Dutch oven and sauté for 3-4 minutes until translucent.
Stir in the chopped garlic cloves and sauté for an additional minute.
Add the chopped asparagus to the pot, season with salt and pepper, and stir to combine.
Pour in the vegetable stock, cover the pot, and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the asparagus is tender.
Use an immersion blender to process the soup until it reaches a completely smooth consistency.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper to taste.
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