Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.
Add the vegetable broth and bring to a boil. Cover, reduce the heat, and simmer until the vegetables are tender, about 20 minutes. Remove from the heat, add the tofu, and puree the soup using a hand-held blender. (Alternatively, puree the soup in batches using a traditional blender, then transfer back into the pot). Season with salt and pepper to taste and serve hot or chilled.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 616.2mg||21 %|
|Potassium 350.2mg||9 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7.8g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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