Vegan Soup Recipes: Roasted Asparagus Soup

March 31, 2015
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.
Vegan Roasted Asparagus Soup

Vegan Soup Recipes: Roasted Asparagus Soup

utensils YIELDS 2 servings
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  • 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
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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.

Also by Karina: Vegan Crab Cake Brunch
Best New Vegan Products from Expo West 2015
More Vegan soup recipes:Root Veggie Soup for Mulahadra
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Photo: Karina Alexander


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