• 3/4 tsp olive oil
  • ¼ onion
  • ½  garlic clove
  • 4 whole asparagus spears
  • ½  tbsp dill
  • 1 lemon
  • White pepper
  • Salt
  • 55g plain fat free Yogurt
  • 1 tbs grated parmesan cheese


  1. Chop onion and mince garlic. In a large soup pot, heat the oil over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring occasionally. Add the garlic and sauté for an additional couple of minutes.
  2.  Cut asparagus into 2cm pieces, chop fresh dill. Add the 1.5 cups water, asparagus, dill, ½ tsp. lemon juice, ¼  tsp. lemon zest, pepper, and salt. Simmer until the asparagus is very tender, about 20 minutes. Remove from the heat.
  3. Add the yogurt. Puree the soup until smooth. If you are making larger portions, you may need to puree the soup in small batches. Heat the soup without bringing it to a boil.


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* Results may vary from person to person