Low Carb Creamy Ginger Asparagus Soup
Made with simple ingredients this creamy soup adds a lot of warmth and freshness to accompany any meal.
Servings: 6 People
- 20 Asparagus Spears cut into 1" pieces
- 1 inch Fresh Ginger Root rough chopped
- 1 medium onion rough chopped
- 1 tablespoon olive oil
- 4 cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- ⅛ teaspoon Salt
- ⅛ teaspoon black pepper
Trim and cut the asparagus into 1" pieces. You can use the ends for this recipe but should increase the boiling time to 30 minutes
Roughly chop the ginger and onion and saute in the soup pot with 1 olive oil. Add the salt and pepper.
Once ginger and onion are softened add 4 cups of chicken broth and then add the asparagus and bring to a boil.
Boil for 15 minutes
Next remove the pot from the heat and allow to cool before blending with an immersion blender. If using a regular blender please make sure the soup has completely cooled before blending.
Return pot to low heat and add 1 cup of heavy cream
Heat for 1 minute and enjoy.
Serving: 6Bowls | Calories: 178kcal | Carbohydrates: 4g | Protein: 3g | Fat: 19g | Fiber: 1g