Light Creamy Asparagus Soup


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


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