Enjoy fresh asparagus and broccoli in a cup of soup, de nos amis Whole Foods

Ingrédients

  • 6 1/2 tasses faible teneur en sodium bouillon de légumes, divisé
  • 1 large leek, white and light green parts only, tranchés
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 (1-Livre) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 2 tablespoons chopped fresh chives

Itinéraire

Chaleur 1/2 cup broth in a large pot over medium-high heat. Réduire à feu moyen, add leek and cook, en remuant souvent, jusqu'à tendreté, sur 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 à 20 minutes. Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls, garnish with chives and serve.

Information nutritionnelle

Par portion: 80 calories (0 à partir de matières grasses), 0g lipides, 0g de graisses saturées, 0mg de cholestérol, 125mg de sodium, 15g de glucides (3g de fibres alimentaires, 3g de sucre), 3g de protéines