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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Soup/Stew

Nutritional Facts Per Serving

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