This has become one of my staple clean eating lunches. The original recipe can be found here. Several ingredients have been changed to make it more of a clean and lean recipe and it still tastes almost decadent!
I am currently at the end of week one of Beachbody’s 21 Day Fix and fell off the diet wagon spectacularly towards the end of the week. (Envisage potato gratin meets chocolate meets wine carnage. Ouch.) Today (Sunday) I had to go to work for the morning but have spent the afternoon making the most of the smalls being away on a Grandparent visit and meal prepping for the coming week so I will hopefully do better.
Wish me luck. I need to harness my willpower this time.
Do give this one a whirl and, if you do, please let me know what you think.
- 500g asparagus
- 80g onion
- 400ml reduced salt chicken stock
- 30g unsalted butter
- 2tbsp wholemeal flour
- 1 tsp sea salt
- 1 tsp ground black pepper
- 250ml unsweetened almond milk
- 125ml fat free Greek yoghurt
- 1tsp fresh lemon juice
- Chop asparagus into approximately 2.5cm pieces.
- Finely chop onion
- combine asparagus, onion and 125ml of chicken stock in a large saucepan.
- Cover, bring to the boil over a high heat.
- Reduce heat and simmer, uncovered, for approximately 12 minutes or until the asparagus is tender.
- Transfer to a blender and blitz until smooth.
- In the same saucepan add the butter, melt over a medium heat, and then stir in the flour, salt and pepper and continue to stir continuously for 2 minutes. (Do not leave, it WILL burn!)
- Whisk in the remaining chicken stock and increase the heat.
- Cook, stirring constantly, until boiling.
- Stir in the asparagus puree and the almond milk.
- Place the yoghurt in a small bowl and stir in one ladleful of the hot soup. Add this and the freshly squeezed lemon juice to the soup.