Spring time is finally here and with it comes a bounty of fabulous fresh fruits and vegetables. One of my favorite spring vegetables is definitely the asparagus. Like my pumpkin and squash habit in Fall, I tend to overdo the asparagus recipes until the end of the season :) They are such a versatile and fresh ingredient to use, and from raw to roasted, I can eat them every which way. Besides having a ton of Vitamin C & K, fiber, and folate, they make a delicious and simple soup when roasted.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 pound fresh asparagus, trimmed and chopped
- 1 small onion, cut into quarters
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1 tablespoons fresh lemon juice
- to taste Salt and pepper
- 1 1/2 pound fresh asparagus, trimmed and chopped
- 1 small onion, cut into quarters
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1 tablespoons fresh lemon juice
- to taste Salt and pepper
Directions
1. Preheat oven to 425°F and line a small baking sheet with parchment paper (if desired)
2. Mix asparagus and onion quarters in a small bowl with olive oil, salt, and pepper. Spread in an even layer on the sheet pan and roast for 35–45 until tender. Remove from oven and let cool.
3. Add broth and roasted asparagus mixture to a blender and blend until smooth. Add lemon juice and more salt and pepper if desired.
4. Heat in a saucepan over medium heat until warmed through.
5. Serve with a dollop of plain soy yogurt or cashew cream for extra flavor and texture.
Best New Vegan Products from Expo West 2015
More Vegan soup recipes:Root Veggie Soup for Mulahadra
Photo: Karina Alexander
