Low Calories Creamy Asparagus Soup Recipe | High Fibre Soup Recipe At Home | Chef Ruchi

Clean the Asparagus by snapping off the woody ends, about 2 inches.

Peel the Asparagus to remove the buds.

Cut the cleaned Asparagus into small pieces.

Heat 1 tbsp of Butter in a pan.

Add 4 cloves of chopped Garlic and 1/2 a chopped Onion, and sauté for 2-3 minutes until the Onion is soft.

Add the chopped Asparagus and Salt, and cook for 3-4 minutes until softened.

Add 8-10 leaves of Spinach and 1 and 1/2 cups of Vegetable Stock (or Water) and let it boil for 5-6 minutes.

Turn off the flame and let it cool for 5-6 minutes before grinding into a smooth puree.

Pour the puree back into the pan, bring it to a boil, and add 1/2 tsp of Oregano and 1/2 cup of Cream.

Boil for 2-3 minutes, adding more Salt if needed.

Plate the soup and top with grated Parmesan Cheese and crushed Black Pepper.

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