More About This Recipe
- This fabulous soup made with asparagus and yogurt will bring delight to the table.
Leek Asparagus Soup
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 11
Ingredients
- 2 boxes (9 oz each) frozen asparagus cuts
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)
- 4 cups Progresso™ chicken broth (32-oz carton)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground cumin
- 1 cup Mountain High™ original plain yoghurt (from 1-lb container)*
Instructions
-
Step1Cook asparagus as directed on box for minimum cook time; drain.
-
Step2In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
-
Step3Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
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Step4Place soup mixture in Dutch oven, and heat until hot.
Nutrition
180
Calories
9g
Total Fat
9g
Protein
16g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3 1/2g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 1210mg
- 51%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 7g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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