Roasted Asparagus Soup


Olive Oil

Vegetable Broth




Salt & Pepper



Toss the asparagus with olive oil, kosher salt and black pepper on a sheet pan, spreading it into a single layer.

Preheat the oven to 425 degrees F.

Roast for 8 minutes until the asparagus turns bright green. Let it cool for a few minutes, and then cut the stalks into 2-inch long pieces.

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.

Stir in the garlic, kosher salt and black pepper and continue cooking until fragrant, about 1 minute.

Add the asparagus, potatoes, spinach, and vegetable broth and bring the mixture to a boil.

Reduce the heat. Simmer for 15-18 minutes until the potatoes are tender and the spinach has wilted.

Carefully transfer the soup in batches to a blender to puree.

Once it is pureed, return the soup to the saucepan on the stove to reheat as needed before serving.

Divide into bowls and garnish with the reserved asparagus tops, chopped parsley, flaky sea salt and pepper.

Roasted Asparagus Soup