Asparagus Soup

• 450 g green asparagus, trimmed and cut into 2 cm pieces
• 1 diced medium onion
• 1 litre vegetable or chicken stock
• 125 ml Greek yoghurt
• 1 tbsp cayenne pepper
• Salt and pepper to taste
• 1 Sachet of Provytl 50+

1. Trim the asparagus and cut into 2 cm pieces.
2. Bring a large pot of water to the boil and add the asparagus. Cook for 5 minutes until tender. Remove and drain.
3. Dice the onion and sauté until it is golden.
4. Put 1.5 cups of stock, the onion and asparagus in a food processor and blend until smooth.
5. Combine the asparagus purée with the rest of the stock in a medium stockpot and heat through.
6. Stir in the Provytl, greek yoghurt, salt, pepper and cayenne and whisk.

Serve with fresh crusty bread.