Roasted Asparagus Soup with Tzatziki

Prep time: 10min
Total time: 40min
Serves 4
1 bunch
Asparagus, cut into 1-inch (2.5 cm) pieces
0
1
Onion, chopped
0
1/2 cup
Celery, chopped
125 mL
2 cloves
Garlic, minced
0
1 tbsp
Pure Olive Oil
15 mL
2 tbsp
All-purpose flour
30 mL
1 container
Chicken Broth - 35% Less Sodium
900 mL
1/4 cup
Tzatziki Yogourt & Cucumber Dip
60 mL
calories
110
fat
5 g
carbs
14 g
protein
5 g

Directions

  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.

  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.