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Crockpot Cream of Asparagus Soup

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  • Yield: Serves 4-5 1x


  • 1 lb. asparagus, ends trimmed and chopped into 23 inch pieces
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 3 cups vegetable stock
  • 1/2 cup Greek yogurt
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste


  1. In a crockpot, add asparagus, onion, garlic and stock. Cover and set to low for 7-8 hours or high for 3-4 hours.
  2. Use an immersion blender or transfer soup to high-speed blender to puree until smooth and creamy.
  3. Fold in Greek yogurt. Add lemon juice. Add salt and pepper, to taste. Serve hot.


A high-speed blender can help to puree any solids but if you have remaining solids, you may need to strain through a fine mesh sieve or cheese cloth.