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Weight Watchers Recipe of the Day: Creamy Low Fat 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.
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 Low Fat Creamy Asparagus Soup?
According to my calculations, each deliciously silky serving has just 174 calories.
To see your WW Pints for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you skip the tahini (sesame seed butter), it becomes Simply Filling. Enjoy!
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.
If you’ve made this healthy Low Fat Creamy 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
Equipment
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.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan) Variations and Substitutions
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Fix-It and Enjoy-It Healthy Cookbook: 400 Great Stove-Top And Oven Recipes (affiliate link) by Phyllis Good
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)
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!
Hi Scott. This was meant to read, “let cool.” I’ve corrected it. Sorry about that!