Photo: Cala
Vegan Lemon Asparagus Soup Recipe
8 ingredients
4-6
openrecipes
I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is...
Estimated Nutrition (whole recipe, rough)
375
Calories
9g
Protein
15g
Fat
57g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a few Tablespoons of cold pressed extra virgin olive oil
- 2 large organic leeks washed thoroughly and thinly sliced
- 5 large organic red skinned potatoes scrubbed and not peeled and rustically chopped.
- 750gms organic asparagus trimmed and chopped.
- 8 cups vegetable broth
- 1 -2 tsp Celtic sea salt
- juice of 2 lemons – or more to taste
- Nutmeg to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes