Roasted Asparagus Soup (Small Batch)
Flavorful yet simple vegan roasted asparagus soup. Made without cream, wine, or chicken stock. Serves 1-2
Equipment
- immersion blender, sheet pan, small pot, parchment paper
Ingredients
- 1/2 pound Fresh asparagus spears, rinsed
- 1 tbsp Extra virgin olive oil
- 1/8 cup Onion minced
- 1/2 tsp Salt
- 2 tsp vegetable bouillon or 2 cups of veggie broth
Instructions
- Preheat oven to 400. Roast asparagus. Using sheet pan covered in parchment, add asparagus spears. Drizzle with 1 tsp. olive oil and salt. Roast for 20 minutes or until tender. Some browned areas are great and will add to the simple smokiness of the soup
- While asparagus is roasting, add 1 tsp. olive oil with onion to small pot on low heat. Sweat onion just until translucent, about 2 min.
- When onions are translucent, add two cups of veggie stock (or 2 cups water with 2 tsp veggie bouillon). Bring to a simmer.
- Reserving a few tips for garnish, add roasted asparagus to simmering broth. Bring to a boil & then lower heat to simmer.
- Using immersion blender, blend soup to your liking (smooth or chunky). Let simmer for 5 minutes to thicken. Adjust for seasoning.
- Garnish with roasted asparagus heads, vegan feta, and whatever your heart desires.
Notes
Use the freshest asparagus available to ensure there are no stringy bits in the soup.
Asparagus may be roasted on stove top in cast iron skillet instead of in oven.
Non-vegans may substitute butter for olive oil.
Great garnishes include vegan or non-vegan feta &/or Parmesan, a sprinkling of black pepper, smoked paprika, or smoked salt, etc...