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Ingredientes
- 1 x baking potato, 8 ounces, peeled and diced
- 1 med onion, minced, 1 c.
- 1 x rib celery, minced, 1/2 c.
- 1 x carrot, minced, 1/2 c.
- 3 c. no fat chicken broth, 1 1/2 cans (14 1/2 ounces each)
- 1/2 tsp dry thyme
- 1 lb asparagus, trimmed, cut into 2" pcs
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 c. packed fresh mint leaves
Direcciones
- Fat-free lowfat sour cream, steamed asparagus pcs, optional
- Coat medium pot with cooking spray; place over medium heat. Add in potato, onion, celery and carrot; cook, stirring occasionally, till softened, about 10 min. Add in broth and thyme; increase heat to medium-high. Cover; bring to a boil. Reduce heat to medium; cook 15 min. Add in asparagus, salt and pepper; cook till asparagus is tender, about 10 min. Remove from heat; stir in mint. Transfer to blender in batches; puree. Serve garnished with lowfat sour cream and asparagus, if you like.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 866mg | 36% |
| Potassium 305mg | 9% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.37g | 2% |
| Protein 2.41g | 4% |
