Creamy Asparagus Soup Shooters
0
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Asparagus
1½ cup(s), cut into 2-inch pieces
Uncooked cauliflower rice
¾ cup(s)
Scallions
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)
Instructions
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
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