This creamy asparagus soup is delicious, easy, and made with greek yogurt instead of cream. You won’t even know that it’s healthy.
I posted this recipe on my old blog last year. Right before I traveled to Seattle to check it out. Back in the day I was sure I’d move to Seattle and start a brand new & exciting life after finishing up grad school. Ha! Oh how life changes.
Another thing that’s changed since is getting over my fear of fat. OMG seriously. I pride myself on being an open-minded, food loving, diet hating dietitian. Yet…. I’ve realized I ‘used’ to be afraid of fat. I used to avoid it in my normal eating. Fat or butter or cream or red meats were to be used very sparingly. Bacon was to not be eaten except when out to brunch, which is less than even 1x/month. Butter was to be saved for cookies and cakes, and cream was meant for ice cream, and that’s about it.
Truth bomb: I have a major sweet tooth. MAJOR. I rarely limited sweets, but I’ve majorly limited fat in other areas of my diet. So butter only comes in cookies, not with vegetables or, gasp, in a soup.
I’m working on not fearing fat. Still working, and am trying to incorporate this into my blog. Instead of going all out and adding a cup of heavy cream, I’m going to add a delicious dollop of full-fat Greek yogurt.
With your full-fat Greek yogurt, you’ll get that delicious & silky creaminess, you’ll get probiotics that are great for your gut and overall health, and you’ll also get uber satisfying and actually not-bad-for you milk fat. I’d call that a win-win-win. Everybody wins.
Along with some healthy fats, this soup is chalk full of delicious spring asparagus.
Although my eating philosophy has changed, some things haven’t. This photo was actually taken last year. It’s one of my top 3 fave photos ever. It’s mostly due to beautiful styling, and a happy accidental great photoshoot. My photography skills have gone from 10-85 by making a few really simple, yet significant changes. So much so, that I actually teach food bloggers how to take beautiful food photos, I teach it in a step-by-step fashion that I felt like I missed out on when I was learning how to take photos. Check this out for more info.
Asparagus soup was one of my favorite soups while in Spain. Remember how I lived there & would eat delicious creamy soups all the time? Well, they were delicious, but left me feeling it afterward. Here’s a delicious & creamy recipe that balances creaminess with health.
This creamy asparagus soup is the perfect spring soup, it's smooth, creamy, yet light enough for the springtime.
- 1 tablespoon extra virgin olive oil
- 1 whole yellow onion chopped
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 lbs fresh asparagus washed and trimmed
- 2 cups vegetable or chicken broth
- 1 cup milk of choice
- 1 cup plain Greek yogurt
Heat stockpot over medium heat, add olive oil once warm. Take Greek yogurt out, and let sit at room temperature while soup cooks
Add chopped onions to hot olive oil. Saute onion for ~3 minutes, then add garlic and asparagus. Continue to saute for 3-5 additional minutes.
Pour broth of choice over vegetables. Return to simmer, and cover. Simmer on medium-low heat for 20-25 minutes. Asparagus will be fork tender.
Add milk, then transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
Top soup with Greek yogurt. I used whole-milk. Add salt and pepper to taste.
Serve with grilled cheese sandwiches or delicious crusty bread.
For more delicious recipes-