Cream of Asparagus and Basil Soup with Cottage Cheese Toast

Cream of Asparagus and Basil Soup with Cottage Cheese Toast

  • Preparation 25 min
  • Cooking 25 min
  • Servings 6

It may be the colour of the Grinch, but this silky cream of asparagus is anything but stingy: it’s rich in fibre, a key component in helping people with diabetes regulate their blood sugar levels.

Featured in RICARDO Magazine HOLIDAY 2015 (p. 68)
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Cream of Asparagus and Basil Soup

    • 1 ½ lb (675 g) asparagus, trimmed
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 tbsp (15 ml) olive oil
    • 1 potato, peeled and diced
    • 5 cups (1.25 litres) chicken broth
    • 2 tsp (10 ml) basil pesto
    • Small basil leaves, to taste
  • Toast

    • 1/3 cup (75 ml) cottage cheese
    • 1 tsp (5 ml) basil pesto
    • 12 slices whole wheat baguette, toasted

Preparation

  • Cream of Asparagus and Basil Soup

  • Toast

Note from Ricardo

per serving › Carbohydrate 17 g / Fibre 3 g

Personal Note

To help you with this recipe

RICARDO Hand Blender

RICARDO Hand Blender

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The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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