Roasted Asparagus Soup with Spring Herb Gremolata
Asparagus is a rich source of vitamins A, C, and K, as well as folate and fiber. It is believed to have originated in the eastern Mediterranean region and has been cultivated for thousands of years.
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.
Roasted Asparagus Soup with Spring Herb Gremolata
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Trim the woody ends of the asparagus and toss them with 1 teaspoon of olive oil, salt, and pepper. Roast in the preheated oven for about 10-15 minutes until tender.
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In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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Add the roasted asparagus to the pot and stir well. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
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Using an immersion blender or regular blender, puree the soup until smooth and creamy.
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Stir in the lemon juice and season with salt and pepper to taste.
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Serve the soup hot, garnished with a sprinkle of Spring Herb Gremolata.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
