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Leek Asparagus Soup

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Jun 1, 2018
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Ingredients

  • 2 bags (300 g each) frozen asparagus,
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon ground cumin
  • 1 cup plain yogurt

Steps

  • 1
    Cook asparagus as directed on box for minimum cook time; drain.
  • 2
    In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
  • 3
    Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
  • 4
    Place soup mixture in Dutch oven, and heat until hot.

Expert Tips

  • Tip 1
    This soup can be eaten warm or cold.
  • Tip 2
    Serve this soup with croutons; it will add a nice texture and flavour.
  • Tip 3
    *Use any plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.

Nutrition Information

180 Calories, 9g Total Fat, 9g Protein, 16g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 4
Calories
180
Total Fat
9g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
15mg
Sodium
1210mg
Total Carbs
16g
Dietary Fiber
3g
Sugars
7g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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