Roasted Asparagus Soup
Creamy Roasted Asparagus Soup, a delicious Spring recipe that goes down well with the whole family. It's light, but filling, and ready in well under 30 minutes, making it ideal for a quick midweek dinner.
Servings: 2 people
- 2 bunches asparagus (250 g)
- 1 potato
- 1 onion
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup double cream (heavy cream)
- 2 ½ cups vegetable stock/broth
Arrange the asparagus on a roasting tray, drizzle a tablespoon of olive oil over, and sprinkle a bit of salt.
Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
Meanwhile, peel and chop the onion and potato.
Heat up the remaining oil, add the chopped onion and fry until translucent.
Add the chopped potato and stock, and boil until the potato is tender.
Chop the roasted asparagus (reserve some for garnishing), and add it to the pan together with half of the amount of cream.
Season to taste, then blitz until smooth.
Garnish with more cream and chopped asparagus.
Calories: 370kcal | Carbohydrates: 11g | Protein: 2g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1782mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1624IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg