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Prep Time
10 mins
Total Time
40 mins


1 bunch
asparagus, cut into 1-in. (5-cm) pieces
onion, chopped
1/2 cup
celery, chopped
125 mL
2 cloves
garlic, minced
1 tbsp
olive oil
15 mL
2 tbsp
all-purpose flour
30 mL
1 container
sodium-reduced chicken broth
900 mL
1/4 cup
Tzatziki Yogourt & Cucumber Dip
60 mL


Step 1
Preheat oven to 450°F (230°C). 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 min. Shake pan once during cooking to turn vegetables.
Step 2
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 min. Carefully pour into a blender and purée until smooth. Return to saucepan and heat through. Season to taste with salt and pepper. Spoon 1 tbsp (15 mL) tzatziki over each serving and sprinkle with cracked black pepper.
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Nutrition Facts

Nutrition Description:
Per serving (1/4 of recipe):
5 g
14 g
5 g