Low Fat Asparagus Soup

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The only asparagus soup I have had in the past is the store bought kind.I have never attempted to make this soup from scratch.The other day, I saw some really fresh and tender asparagus being sold at a local store and on an impulse decided to buy it to try making the asparagus soup myself.

I got this recipe from a vegetarian cookbook I recently purchased and I modified it a little by adding a few ingredients,changing a couple of items and cutting out the cream suggested by the recipe replacing it with milk instead, making it a low fat version.

I loved this soup ,the texture, the taste, everything about it was just right.The small amount of spice may seem incongruous with a cream style soup,but I felt that the taste of the soup was enhanced because of the slight amount of spice in it and made things decidedly interesting. After having had the made from scratch version of this soup,I will probably never have the store bought one again as the taste and freshness of the one made at home is so much more superior.

Click here for a printable view of this recipe

Ingredients and method to make the low fat Asparagus soup.

1 leek cut into little pieces (the white part)
2 cups chopped asparagus (do not use the spears)
2 tbsp olive oil
1 tbsp all purpose flour
2 1/2 cups water
about 1 tsp salt ( or according to taste)
1/8th tsp chili powder (optional)
1 cup milk


Heat the olive oil in a large saucepan,add the cut leek to it and saute until tender.

Add the cut asparagus to it and saute for about one minute

Stir in the flour and cook for a minute

Add the water and the salt and simmer for about 25 minutes or until the asparagus is completely tender.

Cool slightly and then puree the soup in a blender until smooth.

Press the pureed asparagus through a sieve.Add the milk and the chili powder and mix in well.

Heat the soup gently on a low flame and serve hot.

Serves about 2.