Cream of Corn and Asparagus Soup

I made this natural cream of corn and asparagus as Y is already at the phase where he likes his rice masabaw (with a soupy consistency). This 3-ingredient creamy soup is perfect even for younger babies!

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Ingredients

1 cup of fresh corn kernels 
1 cup of chopped asparagus
1/2 cup of greek yogurt
1 cup of water

Procedure

1. Boil the fresh corn kernels and asparagus bits until they are soft.
2. Add the greek yogurt to the boiled vegetables. Simmer for 2-4 minutes. 
3. You may blend the creamy soup for a few seconds until you get your desired consistency.