- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 bunch
- asparagus, cut into 1-in. (5-cm) pieces
- 1
- onion, chopped
- 1/2 cup
- celery, chopped
- 125 mL
- 2 cloves
- garlic, minced
- 1 tbsp
- olive oil
- 15 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 1 container
- sodium-reduced chicken broth
- 900 mL
- 1/4 cup
- Tzatziki Yogourt & Cucumber Dip
- 60 mL
Method
- Step 1
- Preheat oven to 450°F (230°C). In a bowl, toss asparagus, onion, celery and garlic with olive oil. Season to taste with salt and pepper. Place on a baking sheet and roast, uncovered, until just beginning to brown, about 10 min. Shake pan once during cooking to turn vegetables.
- Step 2
- Transfer vegetables to a medium saucepan over medium-high heat. Stir in flour. Stir in broth. Bring to a boil, reduce heat and simmer 10 min. Carefully pour into a blender and purée until smooth. Return to saucepan and heat through. Season to taste with salt and pepper. Spoon 1 tbsp (15 mL) tzatziki over each serving and sprinkle with cracked black pepper.
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Characteristics
Soup/StewNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 110
- Fat:
- 5 g
- Carbs:
- 14 g
- Protein:
- 5 g
