Asparagus and Yogurt Soup

Ingredients (serves 4)

150gr fresh green asparagus
1 carrot
½ onion
1 garlic clove
2 cups vegetable broth
1 tsp fresh grated ginger
1 tbsp Calcium
¼ tsp curcuma
1 tbsp virgin olive oil
Sea salt to taste
1 tbsp chopped spring onion
4 tbsp vegetable natural yogurt


Peal and chopp the vegetables into big chunks. Remove the fiber parts of the asparagus.
Bring to a boil in a sauce pan the broth, asparagus, carrot, onion and garlic clove. Add the ginger, curcuma and sea salt and let it cooked until it’s tender.
Place the mixture to the food processor cup and let it blend until smooth. Check the salt, add the Calcium and olive oil and blend again.
Serve with 1 table spoon of iogurt per person and the chopped spring onion.

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