Cream of Asparagus Soup

Each year so many of us tell ourselves that we are going to get healthy as part of our new years resolution. For me, this means more than just losing weight. It means getting physically healthy enough to finally actually run the NYC Marathon that I have been registered for and been unable to run for the last 2 years due to injuries. Although these goals clearly involve exercise (I'm still working on that), they also involve eating a tad better and watching those portions and added calories that can sneak up throughout the day!

This year, I'm doing my new years resolution alongside my parents who also are hoping to lose some weight this year. We may all be prompted by the fact that my brother is getting married later this year and I am totally ok with admitting that! ha. I'm trying to keep us all on track with weekly weigh ins and measurements and we all are eating meals together to minimize the junk. So when I initially saw this recipe on Closet Cooking, I thought it would be a great addition to one of our meals!

The recipe is super simple and requires minimal time or ingredients. Here's what you need:

And when I say it's simple, I really mean it. You just throw the asparagus (cut up into smaller pieces) and chopped onions into the chicken broth. Then simmer it for 7-10 minutes until the asparagus is tender and then puree the heck out of it. I used an immersion blender to minimize messiness.

Then you add the yogurt and miso. Stir it up and you're good to go! I thought it was a little thin at first, but it ended up being the perfect consistency. We added a little parmigiano-reggiano grated on top, but it probably didn't need it. Enjoy!

Cream of Asparagus Soup
Adapted from Closet Cooking

1 bunch of asparagus, washed and cut into 1 inch pieces
2 small onions, chopped
2 cans of chicken broth (approximately 4 cups)
1/4 cup miso
1/4 cup plain yogurt

1. Place chicken broth, asparagus, and onion a pot and bring to a boil.
2. Reduce to a simmer for 7-10 minutes until the asparagus is tender.
3. Remove from heat and puree the mixture.
4. Stir in yogurt and miso.
5. Serve and garnish with parmigiano-reggiano if desired.

Serves 4-6