Creamy Asparagus
Soup Shooters
PersonalPoints™ per serving

Total Time: 20 min
Prep: 15 min
Cook: 5 min
Serves: 4
This creamy, sippable soup is a breeze to make: Simply microwave asparagus, cauliflower rice, and scallion until tender, then blend with the remaining ingredients—no soup pot needed. The cauliflower rice helps the soup achieve a creamy texture without any cream, and a bit of fresh parsley in the blender keeps the color vibrant green. Enjoy the soup warm straight from the blender, at room temperature, or chilled; it’s delicious all three ways. The serving size is generous for a shooter (½ cup) and works perfectly in small jars or ramekins.
  • 1½ cups uncooked asparagus, cut into 2-inch pieces
  • ¾ cup uncooked cauliflower rice
  • 1 medium uncooked scallion, coarsely chopped
  • 14 tbsp fat-free reduced-sodium vegetable broth, (you want 2 tbsp less than 1 cup)
  • 2 tbsp fresh parsley, coarsely chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp plain fat-free Greek yogurt

  1. Place the asparagus, cauliflower rice, and scallion in a medium microwave-safe bowl; drizzle with 2 tbsp water. Cover and microwave on High for 3 minutes or until tender. Reserve 4 asparagus tips for garnish.
  2. Transfer the remaining vegetable mixture to a blender. Add the broth, parsley, salt, and black pepper. Blend on high speed until completely smooth, about 1 minute. Add the yogurt; blend on medium speed until well combined. Pour the soup into 4 small jars, ramekins, or bowls; top each serving with 1 asparagus tip.
  3. Serving Size: 1/2 cup.
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