1 pound of asparagus, woody ends broken or cut off
6 cups of vegetable or chicken stock. Use canned or homemade
½ cup onion, finely chopped
½ cup potato, shredded
1 sweet red pepper, julienne sliced
Salt and pepper to taste
1 cup cooked quinoa
Click here cooking directions
1.Cut tips from asparagus spears and set aside. Cut spears into 1 inch pieces.
2.In a large saucepan, bring stock or broth to a boil.
3.Add asparagus pieces, onion and potato. Simmer until asparagus is tender; about 20 minutes.
4.In a small saucepan of boiling water, add asparagus tips.
5.Simmer until tender, about 5 minutes.
6.Carefully pour broth with asparagus, onion and potato into a blender or food processor. Puree soup until smooth. Strain, if necessary, to remove any woody particles remaining from asparagus.
7.Return to saucepan and add cooked quinoa.
8.Heat until very warm, not boiling.
9.Season to taste with salt and pepper.
10.Divide into 6 bowls. Garnish with sweet red pepper and asparagus tips.
Nutrition facts (approx)
123 cal; 12grams carbohydrate; 9grams protein; 4.5grams fat