Comments: Really good and low calorie! You can use more asparagus if you like a stronger flavor. For thicker soup, reduce the amount of half and half.
Prep Time: 10 minutes
Cooking Time: 15 minutes
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 half and half, fat free
4 teaspoons Greek yogurt, low fat
1/2 teaspoon salt
1/4 teaspoon pepper, bl
Preparation: Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for about 8 minutes. Add asparagus and cook for an additional 3 minutes until all vegetables are tender. Remove four pieces of asparagus for garnish, then place ingredients in a blender with fat free half and half(in batches if necessary) and blend for about 1 minute or until desired consistency. 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.
Nutrition: Per Serving About: 110 calories, 1.5 g fat, .5 g saturated fat, 7 g protein, 19 g carbohydrates, 5 g dietary fiber, 480 mg sodium; WW points plus value 3