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Ingredients
- 1 bunch asparagus, cut into 1-inch pieces
- 1 onion, chopped
- 12 cup celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon pure olive oil
- 2 tablespoons flour
- 1 (900 ml) carton chicken broth (30% less sodium)
- 14 cup tzatziki, yogurt and cucumber dip
Method
- Preheat oven to 450F In a bowl, toss asparagus, onion, celery and garlic with olive oil.
- Season to taste with salt and pepper.
- Place on a 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.
- Stir in broth.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Carefully pour into a blender and puree until smooth.
- Return to saucepan and heat through.
- Season to taste with salt and pepper.
- Spoon 1 tablespoons tzatziki over each serving and sprinkle with cracked black pepper.
