Asparagus and Zucchini Cream Soup







A recipe allowed in a / / diet.

Indulge yourself with a bowl of steaming goodness. A smooth and warming cream soup made from asparagus, celery, and zucchini, but flavored with curry powder, and thyme. Complete it with yogurt and parmesan. Follow the steps and we promise this will turn into something wonderful.

Nutritional Chart

Calories: 149 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 5 g
  • 17 g

Ingredients Needed for Asparagus and Zucchini Cream Soup

1 pound asparagus (18 stalks)
2 teaspoons of vegetable oil
1 large onion, chopped
1 teaspoon curry powder
1 large celery sticks, chopped
1 small zucchini, diced
2 garlic cloves
1 teaspoon dried oregano
3 cups of chicken stock
3 fresh thyme sprigs
1 tablespoon yogurt
⅓ cup parmesan, grated

How to Make Asparagus and Zucchini Cream Soup

  1. Place the asparagus sticks on the work surface and chop them into 5 pieces each. Separate the asparagus sprouts from the other pieces.
  2. Heat the vegetable oil in a cooking pot over low heat. Add the onion and curry powder. Cook and stir until onion is tender.
  3. Add the celery and zucchini. Cook and stir for 1 – 2 minutes. Add the garlic and oregano and stir them in.
  4. Add the chicken stock, the pieced asparagus sticks without the sprouts, and thyme sprigs. Season with salt and pepper and bring to a boil, then cover with the lid and simmer for 20 minutes.
  5. Transfer to a blender, add the yogurt and blend until smooth.
  6. Transfer the blend to the same cooking pot over low heat. When it starts bubbling add the parmesan and stir it in.
  7. Add the asparagus sprouts and stir for 1 minute more.
  8. Serve the soup with slashes of toast if you want and drizzled with some olive oil.

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