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!
Colorado’s spastic spring weather is in full force. I’d been hoping maybe it would be different this year, but no such luck. Last Friday winter went out with a bang and we were blessed with cold snowy weather. It continued into Saturday morning making my long run a cross between a nightmare and pleasant. I wasn’t even a mile into my run when I hit a patch of ice covered with fresh snow. It was the first time I’d seen my legs fly up in the air during a fall. As I lay there making sure I was still alive I tried to figure out how I managed to land on my back, but still tear the skin off my knee. Whatever happened mid-fall I’ll never figure out, but I’m sure it didn’t look graceful.
Instead of turning around and going home to A) call it a day or B) do my run on the treadmill, I decided to continue on and if I fell again then I would turn around…smart right? Luckily the rest of my run although cold, snowy and slow, was actually rather peaceful. There was hardly anyone out, only a few nuts like myself and the coyote taking cover under a pine tree that I surprised. It was so quiet all I could hear was the snow falling and the sound of it crunching under my shoes.
Sunday started out bitter cold at 14 degrees and winds making it feel like 8, but by the afternoon it was 60 degrees, sunny and beautiful. Monday and Tuesday I was in shorts and a t-shirt loving the 70 degree afternoons and now here we are on Wednesday and it’s only supposed to be 40 degrees with rain and snow. More snow is expected this weekend so I guess I won’t be sitting out in my swimsuit trying to get a tan. There’s never a dull moment when it comes to spring weather in Colorado!
Now that I’ve thoroughly bored you with my weather forecast let’s talk about this Light Creamy Asparagus Soup. If you love asparagus you are going to love some of the recipes I have planned over the next couple weeks! While I call this asparagus soup creamy, you won’t find a drop of cream in it. Instead I’ve replaced it with plain Greek yogurt and it’s fabulous! The key to adding Greek yogurt to anything hot is to add it off the heat. By doing this you’ll prevent it from curdling…nobody wants curdled soup. 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!
- 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
- 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.
If you are using a blender to purèe the soup allow it to cool for 5 minutes before pouring it into the blender. Only fill the blender halfway and leave one corner of the lid cracked to allow the steam to be released. Place a towel over the lid and pulse a few times before turning the blender on all the way.
Amount Per Serving: Calories: 494.34 Total Fat: 37g Carbohydrates: 20g Protein: 15g