Photo of Creamy Asparagus Soup Shooters by WW

Creamy Asparagus Soup Shooters

Points® value
Total Time
20 min
15 min
5 min
This creamy, sippable soup is a breeze to make: Simply microwave asparagus, cauliflower rice, and scallion until tender, then blend with the remaining ingredients—no soup pot needed. The cauliflower rice helps the soup achieve a creamy texture without any cream, and a bit of fresh parsley in the blender keeps the colour vibrant green. Enjoy the soup warm straight from the blender, at room temperature, or chilled; it’s delicious all three ways. The serving size is generous for a shooter (½ cup) and works perfectly in small jars or ramekins.



1½ cup(s), cut into 2-inch pieces

Uncooked cauliflower rice

¾ cup(s)


1 medium, coarsely chopped

Fat free reduced sodium vegetable broth

14 tbsp(s), (you want 2 tbsp less than 1 cup)

Fresh parsley

2 tbsp(s), coarsely chopped

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Plain fat free Greek yogurt

2 tbsp(s)


  1. Place the asparagus, cauliflower rice, and scallion in a medium microwave-safe bowl; drizzle with 2 tbsp water. Cover and microwave on High for 3 minutes or until tender. Reserve 4 asparagus tips for garnish.
  2. Transfer the remaining vegetable mixture to a blender. Add the broth, parsley, salt, and black pepper. Blend on high speed until completely smooth, about 1 minute. Add the yogurt; blend on medium speed until well combined. Pour the soup into 4 small jars, ramekins, or bowls; top each serving with 1 asparagus tip.
  3. Serving size: 1/2 cup