Roasted Asparagus Soup with Tzatziki

  • Prep Time 10 min
  • Total Time 40 min
  • Serves: 4

Ingredients

  • 1 bunch asparagus, cut into 1-in. (5-cm) pieces
  • 1 onion, chopped
  • 1/2 cup celery, chopped 125 mL
  • 2 cloves garlic, minced
  • 1 tbsp olive oil 15 mL
  • 2 tbsp all-purpose flour 30 mL
  • 1 container sodium-reduced chicken broth 900 mL
  • 1/4 cup Tzatziki Yogourt & Cucumber Dip 60 mL

Directions

  • Step 1

    Preheat oven to 450°F (230°C). In a bowl, toss asparagus, onion, celery and garlic with olive oil. Season to taste with salt and pepper. Place on a baking sheet and roast, uncovered, until just beginning to brown, about 10 min. Shake pan once during cooking to turn vegetables.

  • Step 2

    Transfer vegetables to a medium saucepan over medium-high heat. Stir in flour. Stir in broth. Bring to a boil, reduce heat and simmer 10 min. Carefully pour into a blender and purée until smooth. Return to saucepan and heat through. Season to taste with salt and pepper. Spoon 1 tbsp (15 mL) tzatziki over each serving and sprinkle with cracked black pepper.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 110
  • Fat 5 g
  • Carbs 14 g
  • Protein 5 g