Spring is in the air! The flowers are blooming and trees are turning green. This is a light, bright and warm soup perfect for a wonderful Spring day.
4 tablespoons extra-virgin olive oil
1 cup onion, chopped
2 garlic cloves, minced
1 pound asparagus, trimmed and chopped
Pinch of crushed red pepper flakes
salt and pepper to taste
4 cups vegetable broth
1 cup spinach leaves
1 cup mushrooms, sliced
1/2 cup greek yogurt
1 tablespoon lemon juice
1/2 cup crumbled feta cheese
Prep time: 10 minutes
Cook time: 20 minutes
Calories: 187 per serving
In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add onions, red pepper flakes, salt, and pepper. Cook 2 minutes, stirring occasionally. Add garlic, cook another 2 minutes.
Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water, bring to a boil. Reduce heat to a simmer. Continue cooking until asparagus is tender, about 12-15 minutes.
In another small pan, warm remaining two tablespoons of oil. Cook mushrooms until tender. Season with salt and pepper.
Remove from asparagus mixture from heat, add spinach, yogurt and lemon juice. Using an immersion blender, puree soup. while drizzling in remaining 2 tablespoons oil.
Return to heat and cook until heated through. Divide soup evenly between 4 bowls, garnish with mushrooms and feta cheese.
Food for Thought:
-The Greek yogurt adds creaminess and thickness without the calories of heavy cream.
-The red pepper flakes add a mild kick, the mushrooms some earthiness, and the lemon juice some much needed acidity.