Serves: 4

Preparation Time: 1 hour including chopping and cooking

Ingredients:
1 can (32oz) low sodium or no sodium vegetable stock
18 stalks asparagus
5 oz brown mushrooms (mini portabella), sliced
2 medium onions, diced in large cubes
1 medium potato, peeled & cubed
3 cloves garlic
2 cups cauliflower florets
2 stalks celery, chopped
4 lemon wedges to serve

Instructions:

Boil all ingredients, except the lemon, together in a saucepan/pot until the vegetables are tender, about 20 minutes. (You could use water instead of vegetable stock.)

Blend the soup until smooth using a stick blender or a high power blender, taking all the necessary precautions when blending hot liquids.

Add freshly squeezed lemon juice to the soup and stir, just before serving.

Per Serving:

CALORIES 142; PROTEIN 10g; CARBOHYDRATES 24g; TOTAL FAT 1.9g; SATURATED FAT 0.6g; SODIUM 115mg; FIBER 4.9g; BETA-CAROTENE 382ug; VITAMIN C 38mg; CALCIUM 66mg; IRON 2.8mg; FOLATE 91ug; MAGNESIUM 41mg; ZINC 1.2mg; SELENIUM 5.3ug