It is Asparagus season. I put together this healthy low-low fat version of the soup that is packed with protein. Makes 10 - 2 Cup servings. Each serving has 17 grams of protein with only 185 calories, 2 grams of fat and 2 mg of cholesterol, while providing 662 mg of Potassium and 21% of RDA for Iron.
Ingredients:
2 Large Onions (Chopped)
1 teaspoon butter
1 Tablespoon Olive Oil
2 Large Potatoes (cut up with peel on)
1 teaspoon minced garlic
2 teaspoon sea salt
64 oz Fat Free (reduced sodium) chicken broth
3 pounds Fresh Asparagus Stalks (Chopped). Reserve tips.
3 ounces raw Spinach
1 Teaspoon Mrs. Dash
Chobani Plain Fat Free Yogurt (32oz)
1 tsp white pepper
Directions:
Melt butter in olive oil over low-medium heat in a large stock pot. Once melted, add onions. Cook until onions are tender. Add potatoes, garlic and salt cooking for about 5 minutes. Add 32 ounces (4 cups) chicken broth , simmer for 30 minutes until potatoes are almost cooked. Add asparagus stalks and cook for additional 30 minutes, adding spinach for the last 10 minutes. Puree in food processor or blender. This may need to be done in batches, depending on how big your food processor is. Put back in stock pot, add additional chicken broth, Mrs Dash and heat for about 10 minutes. Add yogurt and pepper, stir. Add asparagus tips for about 10 minutes until hot and serve.
