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light creamy asparagus soup

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Light Creamy Asparagus Soup

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
Directions :
  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.
  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.
  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.
  4. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.
  5. Stir in the Greek yogurt and season with more salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese.

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