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Asparagus and Leek Soup Recipe

Asparagus and Leek Soup - 20g Carbs, 3g Fiber

Makes: 4 to 6 Servings

3/4 lb asparagus
1 1/2 tsp vegetable oil
1 tsp crushed garlic
1 tsp chopped fresh dill
1 cup chopped onion
2 leeks, sliced
3 1/2 cups chicken stock(low sodium)
1 cup diced peeled potato or sweet potato
Salt and pepper
2 Tbsp grated Parmesan cheese

Trim asparagus; cut stalks into pieces and set tips aside.

In large non-stick saucepan, heat oil; saute garlic,
onion, leeks , asparagus stalks and seasonings until just until softened,
approximately 10 minutes.

Add stock and potato; reduce heat, cover and simmer
for 20 to 25 minutes or until vegetables are tender.
Puree in food processor until smooth. Taste and adjust
seasoning with salt and pepper. Return to saucepan.

Steam or microwave reserved asparagus tips just until
tender; add to soup. Serve sprinkled with Parmesan cheese.

Nutritional Information Per Serving: (1/4 of Recipe)
118 Calories, 20g Carbs, 3g Fiber, 5g Protein, 3g Fat,
918mg Sodium, 2mg Cholesterol

Diabetic Exchanges: 1/2 Starch, 2 Vegetables, 1/2 Fat

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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