Asparagus & Basil Cream Soup
A spring velouté with an intense green color and an irresistible aroma. Fresh asparagus pairs perfectly with basil.
Ingredients
- 400g fresh asparagus
- 1 medium potato (150g)
- 600ml vegetable broth
- Fresh basil leaves
- 1 garlic clove
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Instructions
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1Prep: Wash the asparagus, trim off the woody ends, and cut into pieces.
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2Quivor: Add the asparagus, potato, garlic, and broth to the jug.
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3Mode: Select Mode 4 (Baby Food). Start.
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4Basil: Add the basil and olive oil. Blend for 30 seconds.
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5Serve: Garnish with a drizzle of olive oil and basil leaves.
Nutritional Values (per serving)
| Nutrients | Quantity | Unit |
|---|---|---|
| Energy | 145 | kcal |
| Protein | 5.2 | g |
| Carbs | 18.5 | g |
| Fat | 6.8 | g |
| Fiber | 4.5 | g |
