Roasted Asparagus Soup with Gremolata
Asparagus is a good source of fiber, folate, and vitamins A, C, E, and K.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Asparagus
- 2 teaspoon Olive oil
- 1 small Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 teaspoon Lemon zest
- 2 tablespoon Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the woody ends of the asparagus and cut into 1-inch pieces.
- Toss the asparagus with 1 teaspoon of olive oil, salt, and black pepper.
- Spread the asparagus on a baking sheet and roast for 15 minutes, or until tender.
- In a large pot, heat the remaining olive oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the roasted asparagus and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- In a small bowl, combine the lemon zest, parsley, salt, and black pepper to make the gremolata.
- Serve the soup hot, garnished with a spoonful of gremolata on top. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.