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.
Recipe Notes
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
Omit the tahini to make this Weight Watchers Simply Filling.Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Creamy Asparagus Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 174Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 23g8%
Fiber 4g16%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.