Saute onions and garlic in 1/4 cup of the Chicken Broth.
Add asparagus, potato, and remaining stock. Bring to a boil. Reduce heat and simmer 15 - 20 minutes.
Remove soup from heat and puree with a food processor or immersion blender. Return to the pan and season with the spices. Serve.
If desired, add protein powder just before serving.
Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable
Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 1 vegetable
Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 1 vegetable
38 Calories (kcal) per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 690.7mg||24 %|
|Potassium 318.3mg||8 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 5.9g|
|Protein 3.5g||5 %|
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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: 47
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