Put medium-size pot on medium heat and add 1 teaspoon olive oil. Add the onion and potato and stir with a wooden spoon. 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 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.
Omit the tahini to make this Weight Watchers Simply Filling.Serving size: 1-½ cups1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Creamy Asparagus Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 174Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.