Keep Calm & Eat Asparagus
Because asparagus is in season during the spring months, this easy low carb soup recipe is perfect even after the flowers have bloomed. I never get tired of soup!
This delicious keto-friendly recipe is super quick and easy to make with just a handful of simple ingredients. If you like asparagus as much as I do, then you are really going to love this healthy yet comforting recipe. You can replace the chicken broth with vegetable broth if you’re looking for something vegetarian.
Are you looking for easy low carb dinner recipes? Soup is a go-to for me because it's just as good leftover and lasts all week. Great for meal planning! This creamy asparagus soup is healthy, keto friendly and delicious.
{161 calories, 5 net carbs, 10.7g fat, 10g protein}
- 4 cups chicken broth (or veggie broth)
- 2 lbs asparagus
- 1 small onion (chopped)
- 1/2 cup heavy cream
- 2 oz grated parmesan cheese
- 1 tbsp minced garlic
- 2 tbsp butter
- salt & pepper to taste
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Chop the ends off of the asparagus and discard. Cut the remaining asparagus into 1/2 inch pieces; set aside.
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Add the butter and chopped onion to a large pot and sauté the onions for a few minutes. Add the asparagus and continue sautéing for a few more minutes. Add the minced garlic and a little salt and pepper, and then sauté for 1 more minute.
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Next, add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is tender.
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Carefully place the soup in a blender and puree until creamy.
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Place it back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
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Remove from the heat and stir in the grated parmesan.
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Serve immediately, or store in the fridge for up to 5 days. You can also freeze for later.
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(Images Below Link To The Full Instructions)
