Roasted Garlic and Asparagus Soup
Mary Ellen Zung
Have you seen the spring’s new growth popping up? Fresh asparagus is here and all things green are coming up, like spinach, arugula, and more such as onions and garlic, all found in this recipe. Try this nourishing and refreshing soup, perfect for this season of spring.
Ingredients:
4 cups asparagus (trimmed, cut in half)
10 garlic cloves (peeled, cut in half)
½ yellow onion (peeled, cut into wedges)
¼ head cauliflower (cut into florets)
1 T Extra Virgin Olive Oil
½ tsp Sea Salt
2 ½ cups vegetable broth
2 cups baby spinach
Instructions:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Toss the asparagus, garlic, onion and cauliflower with the olive oil and arrange in an even layer on the baking sheet. Season the vegetables with half of the salt then bake for 35 to 40 minutes or until the vegetables have caramelized and the garlic is fork-tender. Flip everything halfway through to prevent burning.
- When the vegetables are just about done, heat the vegetable broth in a pot on the stove to a simmer. Add the spinach to the broth and stir to allow it to wilt.
- To make the soup, transfer the warmed broth and spinach, the roasted vegetables and the remaining salt to a blender. Blend until smooth and creamy, allowing space for the heat to escape. If the soup is too thick, add more broth until your desired consistency is reached.
- Divide between bowls and enjoy!
Notes:
- Refrigerate in an airtight container for up to five days.
- One serving is approximately 1 1/4 cups of soup.
- For more flavor, add fresh herbs or black pepper to the soup before blending.
- If you don’t have a blender, use an immersion hand blender or food processor instead.
Mary Ellen Zung, BA is a Certified Holistic Health Coach helping her clients with lifestyle change for overall health and wellness. She can be reached at coachmaryellen@outlook.com and through her website www.maryellenzung.com.
