• Ingredients

  • 1 pound asparagus, fresh, or frozen, trimmed and cut into 1 inch pieces
  • 1 pound cauliflower, about half a head, chopped
  • 2 cups chicken broth, fat free
  • 1/2 onion, medium, chopped
  • 1 cup heavy cream
  • 4 teaspoons Greek yogurt, low fat
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, bl
One of the world’s healthiest foods, asparagus is both succulent and tender and have been considered a delicacy since ancient times. This anti-inflammatory and anti-oxidant beneficial ingredient, makes a terrific soup. You can use more asparagus if you like a stronger flavor. For thicker soup, reduce the amount of heavy cream.


1. Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat.

2. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender.

3. Remove four pieces of asparagus for garnish, then place ingredients in a blender with heavy cream (in batches if necessary) and blend for about 1 minute or until desired consistency.

4. Pour into bowls and garnish low fat yogurt, cracked black pepper and a piece of asparagus on top. Or you could garnish with freshly grated Parmesan cheese.

Original Recipe Source: theskinnyskillet.com