Creamy Asparagus Summer Soup
- 12 spears of asparagus
- 1 cup spiral zucchini
- 1 tbsp olive oil
- 2 tbsp chia seeds
- 1 small yellow onion, chopped
- 1 tbsp green onion, chopped
- 1 cup Greek yogurt
- 1 cup chicken or vegetable broth
- Salt and pepper
In a pot, bring broth to a boil. Add spiral zucchini and remove from boiling broth once tender. Set zucchini aside. Continue to boil broth. In a large skillet over medium heat, sauté asparagus, oil, onion, and salt. Add to boiling broth and reduce heat. Let cool. In a mixer, blend all ingredients until smooth. Add Greek yogurt to the blender and mix. Add the spiral zucchini and serve. Garnish with chia seeds and green onions. This summer soup can be served at room temperature or chilled.
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