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Mediterranean Asparagus Soup with Greek yogurt and olive oil

Asparagus Soup with Greek Yogurt

This asparagus soup with yogurt will drive all the asparagus lovers crazy and all the haters willing to try. Bonus: the Mediterranean way.
Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine Greek, Mediterranean
Servings 4


  • 2 lbs (2 bunches) 900g asparagus, tough ends snapped off
  • 6 cups (1.5lt) reduced-sodium chicken or vegetable broth or water
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 medium potato, cut into cubes
  • 2 tablespoons Greek yogurt
  • 1-2 garlic cloves (optional)
  • Salt and freshly ground black pepper, to taste
  • Dried or fresh parsley or coriander leaves (optional)


  • In a large pot over medium heat, add olive oil and lightly sauté onion and garlic until soft (garlic is optional).
  • Add hot chicken or vegetable broth (or water). Cut the asparagus in half and add to the pot along with the cubed potato.
  • Bring to a boil, cover and simmer over medium-low heat for more or less 20-30 minutes until asparagus and potato are tender. Season to taste. You may not need salt if chicken/vegetable broth is used.
  • Remove from heat. Add yogurt and use either a hand blender or a common blender to puree until smooth.
  • Add dried or fresh parsley or coriander leaves (optional).


Don’t waste the ends. Just trim them and roast them. You may add them to the soup but keep in mind that asparagus taste will be intensified.
Keyword Asparagus soup with Greek yogurt