By Mayo Clinic Staff

Dietitian's tip:

This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium and selenium. If you prefer, you can substitute broccoli for the asparagus.

Number of servings

Serves 6


    2 cups potatoes, peeled and diced
    1/2 pound fresh asparagus, cut into 1/4-inch pieces
    1/2 cup chopped onion
    2 stalks celery, chopped
    4 cups water
    2 tablespoons butter
    1/2 cup whole-wheat (whole-meal) flour
    1 1/2 cups fat-free milk
    Lemon zest, to taste
    Cracked black pepper, to taste


In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.

In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly. Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

Nutritional analysis per serving

Serving size :1 1/2 cups

  • Total fat 4 g
  • Calories 145
  • Protein 6 g
  • Cholesterol 12 mg
  • Total carbohydrate 23 g
  • Dietary fiber 3 g
  • Monounsaturated fat 2 g
  • Saturated fat 2 g
  • Sodium 71 mg
March 02, 2010