Light Cream of Asparagus Soup

This bowl full of comfort in the form of a Light Cream of Asparagus Soup is smooth and velvety, but made with greek yogurt and no cream or milk. A low-cal version that’s sure to keep you warm and satisfied on cold night.

A classic cream of asparagus soup is made with heavy cream or sour cream, and a boat load of butter. In other words, an unnecessary overload of saturated fats.

It tastes amazing, no doubt about that, but why put all that crap in yourself when there’s an alternative that’s just as creamy and fulfilling, but so much healthier!

I used Greek Yogurt – non fat that too – to achieve that creaminess, and it worked out just fine! 

Even dropped the flour that some recipes mentioned to make it thicker. Less junk, more .. spunk?

Pro tip: top it with some shaved parmesan for a little something extra.

Light Cream of Asparagus Soup

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 1 ⅓ cups

Calories: 116kcal

Course: Soup

Cuisine: American

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

• ½ tsp Olive Oil
• ¼ cup Red Onion, Chopped, 40g
• ½ tsp Garlic, Minced
• 1 cup Asparagus, Chopped, 180g
• 1¼ cup Low Sodium Vegetable or Chicken Broth
• Pinch of Salt & Pepper
• ⅛ tsp Crushed Red Chili Pepper Flakes, optional
• ¼ cup Yogurt, 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.

Nutrition:

• Servings: 1⅓ cups | Serving size: 1⅓ cups
• Calories: 116kcal
• Fat: 2.5g | Saturated fat: 0.4g
• Carbohydrates: 14.6g | Fiber: 4.5g | Sugar: 6.4g
• Protein: 11.9g