Weight Watchers Recipe of the Day: Skinny Creamy Asparagus Soup
This Creamy Asparagus Soup (made without a lick of cream) totally exceeded my expectations. Potatoes and a bit of tahini (sesame seed paste) combine with asparagus to create a rich and silky soup that's low in fat but high in flavor.
WW Friendly Creamy Asparagus Soup
I used my Vitamix (affiliate link) to puree my creamy asparagus soup, but any blender (affiliate link) (regular or the handheld stick kind) should work fine.
This soup is perfect as part of a light lunch or supper.
How Many Calories and WW Points in this Soup?
According to my calculations each deliciously silky serving of this creamy asparagus soup has just 174 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you skip the tahini (sesame seed butter), it becomes Simply Filling. Enjoy!
Bowl of Creamy Asparagus Soup
Update: I love the effect Weight Watcher's SmartPoints Plan is having on my favorite vegetable soup recipes!
Just ran the ingredients through WW Recipe Builder and discovered it now has *1 Freestyle SmartPoint 🙂
Recipe Variations
Different Vegetable
Broccoli would be great, as would a combination of broccoli, cauliflower and carrot.
No Tahini
Substitute any nut butter - peanut butter, almond butter etc.
Spicy
Add thai curry paste, hot sauce, or red pepper flakes.
Are You Ready To Slim Down With Soup?
If you've made this healthy Asparagus Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Asparagus Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion (1 medium)
- 1 cup cubed potatoes (2 medium)
- 1 pound asparagus, ends trimmed
- 4 cups low-fat vegetable stock
- 1 tablespoon tahini sesame seed paste
Instructions
- Put medium-size pot on medium heat and add 1 teaspoon olive oil. Add the onion and potato and stir with a wooden spoon (affiliate link). Place the lid on askew and cook, stirring occasionally, until the potatoes begin to brown and stick to the pot 5 to 10 minutes.
- Break the asparagus into pieces and add to the onions and potatoes, along with the vegetable stock.
- Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes.
- Remove the pot from the stove, uncover and let cool for 10 to 15 minutes.
- Blend the soup mixture, carefully in batches until smooth. (Alternatively, blend with an immersion blender (affiliate link) right in the pot.)
- Return the mixture to the pot. Stir in the tahini and cook over low heat, stirring often, until heated through.
- Taste and adjust seasonings, adding salt and pepper if necessary.
Equipment
Recipe Notes
- different veg - broccoli would be great, as would a combination of broccoli, cauliflower and carrot
- no tahini - substitute any nut butter - peanut butter, almond butter etc.
- spicy - add thai curry paste, hot sauce, or red pepper flakes
Source: adapted from Fix-It and Enjoy-It Healthy Cookbook: 400 Great Stove-Top And Oven Recipes (affiliate link) by Phyllis Good
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Weight Watchers Friendly Asparagus Recipes
- Chilled Asparagus Soup with Spinach and Avocado (Simple-Nourished-Living)
- Parmesan Roasted Asparagus (Simple-Nourished-Living)
- Salmon Egg Asparagus Salad (Simple-Nourished-Living)
- Cream of Asparagus Soup (SkinnyTaste)
- Creamy Asparagus Soup with Roasted Pepper Puree (Weight Watchers)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Scott
Cooking this right now, and it smells fantastic. However, I'm confused by Step 4, which says to remove the pot from the stove, yet "let cook." Is this a mistake—perhaps remove lid and let cook, or remove from stove and let sit? Thanks for the recipe, and your help!
Martha McKinnon
Hi Scott. This was meant to read, "let cool." I've corrected it. Sorry about that!