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Photo of Creamy Asparagus Soup Shooters by WW

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 color 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

Low sodium vegetable broth

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

Fresh parsley

2 Tbsp, coarsely chopped

Kosher salt

½ tsp

Black pepper

¼ tsp

Plain fat free Greek yogurt

2 Tbsp

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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