Light Creamy Asparagus Soup

By Tracy

4 Person

36 Minutes

494 Calories

Take advantage of spring produce and make this Light Creamy Asparagus Soup! Loaded with fresh asparagus, leeks, peas, and Greek yogurt to make it creamy, but also keeping it light and healthy! This soup is perfect if you’re like me and still experiencing some cold spring weather and if you’re not, you should still make it because it’s delicious!

Ingredients

black pepper
kosher salt
shaved or grated parmesan cheese
1 cup plain non-fat Greek yogurt
1 cup water
4 cups low sodium vegetable broth
red pepper flakes (optional)
1/2 cup frozen peas
1 clove garlic
1 leek
1 tbsp. olive oil
1 1/2 pounds asparagus

Method

01

Heat the olive oil in a large pot over medium-high heat. When the pot is hot add in the leek, garlic, red pepper flakes, salt and pepper and saute for 3 minutes or until the leek starts to soften.
02

Add in the chopped asparagus and saute another 3-4 minutes. Add in the frozen peas, pour in the vegetable broth and water and bring to a boil.
03

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.
04

Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.
05

Stir in the Greek yogurt and season with more salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese.

Related Tags

Light Creamy Asparagus Soup

4.8

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 494 Kcal
Prep Time 10 Mins
Cook Time 26 Mins
Total Time 36 Mins

02 Ingredients

black pepper

kosher salt

shaved or grated parmesan cheese

1 cup plain non-fat Greek yogurt

1 cup water

4 cups low sodium vegetable broth

red pepper flakes (optional)

1/2 cup frozen peas

1 clove garlic

1 leek

1 tbsp. olive oil

1 1/2 pounds asparagus

03 Method

Step 1

Heat the olive oil in a large pot over medium-high heat. When the pot is hot add in the leek, garlic, red pepper flakes, salt and pepper and saute for 3 minutes or until the leek starts to soften.

Step 2

Add in the chopped asparagus and saute another 3-4 minutes. Add in the frozen peas, pour in the vegetable broth and water and bring to a boil.

Step 3

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.

Step 4

Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.

Step 5

Stir in the Greek yogurt and season with more salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese.

04 Author