Roasted Asparagus Soup
You know spring is right around the corner when asparagus stalks show up in the produce section. Asparagus is one of my favorite vegetables, but it is very seasonal. Asparagus are at their peak from March through June but can be purchased year-round. Once harvested, asparagus deteriorate rapidly, so place them in cool storage to retain freshness and nutrition. Low in fat and high in fiber, these tender stalks are a good source of iron, B vitamins, and vitamin C.
Delicious roasted, grilled, or lightly sautéed in olive oil, these seasonal spears make a tasty addition to any meal. You’re going to love this super easy, tasty soup recipe. It uses seven ingredients, not counting any salt and pepper you may use to season.
Start by tossing trimmed asparagus, onion wedges and unwrapped garlic cloves in a little olive oil and arranging on a parchment paper-lined baking sheet. Roast for 15-20 minutes at 400 degrees F until veggies are nice and soft.
Put all the vegetables into a powerful blender and add chicken broth; cover and blend until super smooth. Pour mixture into a soup pot and add a squeeze of fresh lemon juice and fat-free half and half. Season with sea salt and freshly ground black pepper if desired.
I drink this right out of my mug for a super enriching, healing meal, especially comforting when you’re a little under the weather like a lot of folks have been this winter. It’s time to crawl out of winter; I can’t think of a better way to welcome spring.
- Roasted Asparagus Soup
- 1 lb asparagus, tough stems trimmed
- 1 large onion, peeled and quartered
- 6 cloves garlic, not peeled and left whole
- 2 Tbsp olive oil
- 3-5 cups chicken broth
- 1/2 cup fat-free half and half
- 1 Tbsp fresh lemon juice (juice of 1/2 lemon)
- Sea salt and freshly ground black pepper, as desired
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange asparagus stalks, onion quarters and whole unpeeled garlic cloves on parchment paper. Drizzle olive oil over the vegetables and toss gently to coat completely. Season with sea salt and freshly ground black pepper.
- Roast at 400 degrees F for 15 to 20 minutes or until vegetables are soft, rotating vegetables if needed to avoid over-browning.
- Place roasted vegetables into container of an electric blender (preferably a high-powered blender like VitaMix). Add 3 cups chicken broth, cover and blend until smooth.
- Pour soup into a medium stockpot and place over medium-high heat; bring to a boil and add more chicken broth as needed to achieve desired consistency. Then reduce heat and add half and half and lemon juice. Season with sea salt and freshly ground black pepper as desired.
You might also enjoy:
Spring Vegetables and Feta Quiche with Quinoa Crust
Bacon-Wrapped Grilled Asparagus
Spring Vegetable Quinoa Salad with Lemon Basil Dressing
