This bowl full of comfort in the form of a Light Cream of Asparagus Soup is smooth and velvety, but made with yogurt and no cream or milk. A low-cal version to keep you warm and satisfied on cold night.
Ingredients
½tspOlive Oil
¼cupRed Onion, Chopped, 40g
½tspGarlic, Minced
1cupAsparagus, Chopped, 180g
1¼cupLow Sodium Vegetable or Chicken Broth
PinchofSalt & Pepper
⅛tspCrushed Red Chili Pepper Flakes, optional
¼cupYogurt, Room temperature, about 50g
Instructions
Heat the oil in a large pot over medium heat, and fry onions for about 4 minutes until translucent.
Add garlic and sauté for another minute.
Add chopped asparagus and sauté about 3-4 minutes.
Pour in broth and bring to a boil.
Cover, reduce to simmer and cook for 15 minutes until the asparagus is very tender.
Remove from heat, season with salt, pepper and optional crushed red pepper, and stir in the Greek Yogurt.
Allow to cool for about 5-10 minutes, and blend using a blender, immersion blender or food processor until smooth.
Return to pot and allow to heat through.
Notes
Use almond or coconut based yogurt to make this Paleo or Vegan.
Nutritional value is calculated using Non-Fat Greek Yogurt.