My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
Hazelnut Asparagus Soup
Hazelnut Asparagus Soup
Prep Time
20 min
Cook Time
15 min
Yield
4 servings (3 cups)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped sweet onion
- 3 garlic cloves, sliced
- Dash crushed red pepper flakes
- 2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
- 2 cups vegetable broth
- 1/3 cup whole hazelnuts, toasted
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 1/2 cup unsweetened almond milk
- 2 teaspoons reduced-sodium tamari soy sauce
- 1/4 teaspoon salt
- Shaved asparagus, optional
Directions
- In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
- Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, soy sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.
Nutrition Facts
3/4 cup: 164 calories, 13g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.
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