Creamy Asparagus-Zucchini Soup

Bright, veggie-packed, and creamy without heavy cream.

Makes ~4 servings.

Ingredients:

1 bunch asparagus, trimmed and chopped

1 medium zucchini, chopped

1 small yellow onion, diced

2–3 garlic cloves, minced

3–4 cups chicken broth (low sodium preferred)

2–3 tbsp Greek yogurt (non-fat, plain)

2–3 tbsp cottage cheese

½ cup shredded Italian cheese blend (or Parmesan for more flavor)

1 tbsp olive oil or butter

Onion powder, garlic powder, and oregano, to taste

Salt and pepper, to taste

Optional:

Fresh basil or dill (for garnish or blending in)

Squeeze of lemon juice (for brightness)

Instructions:

Sauté aromatics:

Heat oil or butter in a large pot over medium heat. Add diced onion and garlic; cook 3–4 minutes until softened.

Add vegetables:

Stir in chopped zucchini and asparagus. Cook for 5–7 minutes until slightly tender.

Simmer with broth:

Pour in just enough chicken broth to cover the veggies. Bring to a boil, then reduce to a simmer. Cook 10–15 minutes, or until everything is soft.

Blend the soup:

Remove from heat. Use an immersion blender directly in the pot (or carefully transfer to a blender in batches). Blend until smooth.

Make it creamy:

Stir in Greek yogurt and cottage cheese. Return to low heat if needed to fully incorporate.

Add cheese & finish:

Stir in shredded Italian cheese blend until melted. Taste and season with spices, salt and pepper. Add lemon juice or herbs if desired.

Serve hot, optionally with a drizzle of olive oil or a sprinkle of fresh herbs.