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Add a photoServings: 4
Ingredients
- 2 lb Asparagus, trimmed, cut into
- 1 x " pcs
- 2 c. Veggie broth
- 1 x Roasted red pepper diced(1/3-1/2 c. total)
- 1 can Evap skim lowfat milk x pepper to taste
Directions
- 1. Place asparagus and broth into 4 quart pan and simmer for 15 minutes., till tender.
- 2. Puree asparagus/broth in blender. Take out some pcs for a chunkier consistency if you wish.
- 3. Put puree back in pan and add in red pepper, any reserved asparagus, black pepper, and can of lowfat milk.
- 4. Heat till thickened to your liking.
- NOTE: You can add in 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 in to soup.
- Serve with a salad and hearty bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 35 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 473mg | 20% |
| Potassium 285mg | 8% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.84g | 3% |
| Protein 2.85g | 5% |
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