Light Creamy Asparagus Soup

Take advantage of spring produce and make this Light Creamy Asparagus Soup! Loaded with fresh asparagus, leeks, peas and Greek yogurt to make it creamy, but also keeping it light and healthy!

Ingredients

• 1 tablespoon olive oil
• 1 leek, cleaned and thinly sliced
• 1 clove of garlic, chopped
• 1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
• 1/2 cup frozen peas
• Pinch of red pepper flakes (optional)
• Kosher salt and black pepper to taste
• 4 cups low sodium chicken or vegetable broth
• 1 cup water
• 1 cup plain non-fat or 2% Greek yogurt
• Shaved or grated parmesan cheese for topping the soup

Instructions 

1. Heat a the olive oil in a large pot over medium-high heat.
2. When the pot is hot add in the leek, garlic, red pepper flakes, salt and pepper and saut� for 3 minutes or until the leek starts to soften.
3. Add in the chopped asparagus and saut� another 3-4 minutes.
4. Add in the frozen peas, pour in the chicken or vegetable broth and water and bring to a boil.
5. Visit  Light Creamy Asparagus Soup @ reciperunner.com For Recipe Instructions.

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