Ingredients

1-1/4 cups onions, diced

1/2 teaspoon garlic, chopped

1-1/2 quarts fat-free chicken broth, low sodium

1-1/2 pounds asparagus, diced

1/2 potato, diced

1 dash salt

1/2 teaspoon yellow mustard seed

1 dash 17-spice mix

1/2 teaspoon dry mustard

Preparation

  1. Sauté onions and garlic in 1/4 cup of the chicken broth.
  2. Add asparagus, potato, and remaining stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes.
  3. Remove soup from heat and puree with a food processor or immersion blender. Return to the pan and season with the spices. Serve.
  4. If desired, add protein powder just before serving.