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Roasted Asparagus Soup with Tzatziki Recipe

Roasted Asparagus Soup with Tzatziki
Source: iga

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Ingredients

  • 1 bunch asparagus, cut into 2.5-cm (1-in.) pieces
  • 1 onion, chopped
  • 125 mL (1/2 cup) chopped celery
  • 2 cloves garlic, finely chopped
  • To taste, salt and freshly ground pepper
  • 15 mL (1 tbsp.) olive oil
  • 30 mL (2 tbsp.) all purpose flour
  • 1 carton (900 mL) chicken broth
  • 60 mL (1/4 cup) tzatziki yogurt and cucumber dip
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
4 servings

Instructions

  • Preheat oven to 230°C (450°F). In a bowl, toss asparagus, onion, celery, and garlic with olive oil. Season to taste with salt and pepper.
  • Place vegetables on a parchment-lined baking sheet and roast, uncovered, until just beginning to brown, about 10 minutes. Shake pan once during cooking to turn vegetables. 
  • Transfer vegetables to a medium saucepan over medium-high heat. Stir in flour; then stir in broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Carefully pour into a blender and purée until smooth. Return to saucepan and heat through.
  • When ready to serve, spoon 15 mL (1 tbsp.) of tzatziki over each serving and sprinkle with freshly ground pepper.

Side Dishes

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A recipe from iga

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