Light Creamy Asparagus Soup

1 tablespoon olive oil
1 leek, cleaned and thinly sliced
1 clove of garlic, chopped
1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
1/2 cup frozen peas
Pinch of red pepper flakes (optional)
Kosher salt and black pepper to taste
4 cups low sodium chicken or vegetable broth
1 cup water
1 cup plain non-fat or 2% Greek yogurt
Shaved or grated parmesan cheese for topping the soup

  1. Heat a the olive oil in a large pot over medium-high heat.
  2. When the pot is hot add in the leek, garlic, red pepper flakes, salt and pepper and sautè for 3 minutes or until the leek starts to soften.
  3. Add in the chopped asparagus and sautè another 3-4 minutes.
  4. Add in the frozen peas, pour in the chicken or vegetable broth and water and bring to a boil.
  5. When the soup is boiling, cover with a lid, lower the heat to medium-low and simmer for 20 minutes or until the asparagus is very tender.
  6. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.
  7. Stir in the Greek yogurt and season with more salt and pepper to taste.
  8. Transfer to serving bowls and top with parmesan cheese.

If you are using a blender to purèe the soup allow it to cool for 5 minutes before pouring it into the blender. Only fill the blender halfway and leave one corner of the lid cracked to allow the steam to be released. Place a towel over the lid and pulse a few times before turning the blender on all the way.

Original Recipes visit: Light Creamy Asparagus Soup @

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