Light Asparagus Soup


Rather than heavy cream, this recipe pairs plain yogurt and soy milk with spring’s finest asparagus to create a light, seasonal soup that’s rounded out with onion, shallots, garlic and chili flakes. This recipe comes to us from Tawnie of Kroll’s Korner.

Serves 4

  • 2 bunches of asparagus
  • 1 shallot, chopped
  • 1 white onion, chopped
  • 2 cloves garlic, diced
  • 2 1/2 cups vegetable broth
  • 1 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup soy milk
  • 1 5.3oz. container of plain yogurt
  • 1 tsp. fresh lemon juice
  • 1 tsp. red pepper chili flakes
  • 1/4 cup grated Parmesan cheese
  • salt and pepper – 1 tsp. of each

Wash asparagus and cut an inch or two off from the bottom of them. Place the asparagus, shallot, garlic and onion in a saucepan with 1 cup vegetable broth. Bring this to a boil and then reduce to a simmer until the asparagus is tender.

Remove a few asparagus tips to garnish the soup when you serve.

Place the rest of the veggies in a blender and blend until smooth.

Melt butter in the same saucepan the asparagus cooked in and mix in flour, salt and pepper and whisk for 30 seconds. (Don’t let flour burn!) Stir in remaining vegetable broth and bring to a boil.

Take the pureed veggies and soy milk and stir into the saucepan. Next, whisk in the siggi’s yogurt, lemon juice and red pepper chili flakes. Bring to a boil again, serve hot with fresh Parmesan on top and garnish with asparagus tips.

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Light Asparagus Soup

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