Asparagus and Zucchini Cream Soup

Ingredients

• 1 pound asparagus (18 stalks)
• 2 teaspoons of vegetable oil
• 1 large onion, chopped
• 1 teaspoon curry powder
• 1 large celery sticks, chopped
• 1 small zucchini, diced
• 2 garlic cloves
• 1 teaspoon dried oregano
• 3 cups of chicken stock
• 3 fresh thyme sprigs
• salt
• pepper
• 1 tablespoon yogurt
• ⅓ cup parmesan, grated