Light Creamy Asparagus Soup

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 lbs Asparagus
  • 1 clove Garlic
  • 1 Leek
  • 1/2 cup Peas, frozen

• Canned Goods

  • 4 cups Chicken or vegetable broth, low sodium

• Baking & Spices

  • 1 Kosher salt and black pepper
  • 1 Pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Non-fat or 2% greek yogurt, plain
  • 1 Parmesan cheese

• Liquids

  • 1 cup Water

Found on reciperunner.com

Description

Ingredients

• 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

Directions

• Heat a 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 sautè for 3 minutes or until the leek starts to soften.
• Add in the chopped asparagus and sautè another 3-4 minutes.
• Add in the frozen peas, pour in the chicken or vegetable broth and water and bring to a boil.
• 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.
• Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.
• Stir in the Greek yogurt and season with more salt and pepper to taste.
• Transfer to serving bowls and top with parmesan cheese.