Creamy Asparagus and Walnut Soup

The recipe Creamy Asparagus and Walnut Soup can be made in around 40 minutes. This recipe makes 2 servings with 238 calories, 11g of protein, and 11g of fat each. For $2.11 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Caras Cravings has 72 fans. Winter will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A few people really liked this side dish. Head to the store and pick up white beans, nutmeg, water, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Creamy Walnut-Mushroom Soup with Thyme, Creamy Tomato Basil Soup with Cheddar Walnut Crackers, and Creamy Asparagus Soup.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

8 oz asparagus, chopped into 1" pieces

2 cloves of garlic, minced

2 teaspoons lemon juice

1/4 teaspoon nutmeg

1/2 cup chopped onion

freshly ground pepper

1/4 teaspoon salt

1/4 cup walnuts

2 cups water

1/2 cup cooked white beans

2 teaspoons white miso

Equipment:

bowl

sauce pan

immersion blender

food processor

blender

Cooking instruction summary:

Place walnuts in a small bowl and cover with boiling water. Let sit for 20 minutes. Meanwhile, place a medium saucepan over low heat and spray with nonstick cooking spray. Add the onions and cook for about 5 minutes, stirring often, until softened and lightly browned. Add garlic, asparagus, salt and pepper, and cook for 2 more minutes, stirring occasionally. Add 2 cups of water and increase heat. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12 minutes, or until asparagus is very tender. Drain the walnuts and transfer to a blender or food processor along with the white beans, miso, lemon juice, and water. Blend until smooth. When the soup is done simmering, turn off heat. Using an immersion blender (or transferring the soup in batches to a blender or food processor) blend until smooth. Stir in pureed white bean mixture and nutmeg. Adjust seasonings to taste and serve immediately.

 

Step by step:


1. Place walnuts in a small bowl and cover with boiling water.

2. Let sit for 20 minutes. Meanwhile, place a medium saucepan over low heat and spray with nonstick cooking spray.

3. Add the onions and cook for about 5 minutes, stirring often, until softened and lightly browned.

4. Add garlic, asparagus, salt and pepper, and cook for 2 more minutes, stirring occasionally.

5. Add 2 cups of water and increase heat. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12 minutes, or until asparagus is very tender.

6. Drain the walnuts and transfer to a blender or food processor along with the white beans, miso, lemon juice, and water. Blend until smooth. When the soup is done simmering, turn off heat. Using an immersion blender (or transferring the soup in batches to a blender or food processor) blend until smooth. Stir in pureed white bean mixture and nutmeg. Adjust seasonings to taste and serve immediately.


Nutrition Information:

Quickview
238k Calories
11g Protein
10g Total Fat
28g Carbs
100% Health Score
Limit These
Calories
238k
12%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
28g
10%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
536mg
23%

Get Enough Of These
Protein
11g
22%

Vitamin C
107mg
130%

Vitamin A
3199IU
64%

Manganese
1mg
60%

Vitamin K
54µg
52%

Folate
153µg
38%

Fiber
8g
36%

Copper
0.68mg
34%

Iron
5mg
28%

Vitamin B6
0.54mg
27%

Potassium
790mg
23%

Vitamin B1
0.34mg
22%

Magnesium
86mg
22%

Phosphorus
206mg
21%

Vitamin E
3mg
20%

Vitamin B2
0.29mg
17%

Zinc
2mg
14%

Calcium
113mg
11%

Vitamin B3
2mg
11%

Vitamin B5
0.83mg
8%

Selenium
5µg
7%

covered percent of daily need
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