Naturally Ella · by Erin Alderson★ 4.3 (4)
Roasted Asparagus Soup with Spinach and Sunflower Cream
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 39%
CARBS 30G30% OF CAL
12G FIBER9G SUGAR9G OTHER
FAT 28G63% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring soup of roasted asparagus and spinach finished with a creamy sunflower seed purée and fresh lemon. This elegant vegetarian soup showcases seasonal produce.
mainsoup🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pound asparagus
- 1 medium shallot sliced
- 2 teaspoons olive oil
- 1 clove garlic sliced
- 1/4 teaspoon salt
- 1 1/2 cups low-sodium vegetable broth
- 1 1/2 cups water
- 2 cups packed baby spinach
- 2 tablespoons lemon juice
- Salt to taste
- Toasted Sunflower Seeds for serving
- 1/2 cup sunflower seeds
- 3/4 cup water
- Pinch of salt
- 1/2 teaspoon zest
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 39%
CARBS 30G30% OF CAL
12G FIBER9G SUGAR9G OTHER
FAT 28G63% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1212mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2078mg
- Calcium
- 270mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.