Roasted Asparagus Soup


Olive Oil

Vegetable Broth




Salt & Pepper



On a sheet pan, toss the asparagus with olive oil, salt and pepper. Spread into a single layer.

Preheat the oven to 425 degrees F.

Roast for 8 minutes until the asparagus turns bright green. Cut the stalks into 2-inch long pieces.

Heat the olive oil in a large pot over medium heat. Sauté the onions for 5 minutes until they start to soften.

Stir in the garlic, salt and pepper. Continue cooking until fragrant, about 1 minute.

Add the asparagus, potatoes, spinach, and vegetable broth and bring 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, parsley, flaky sea salt and pepper.

Roasted Asparagus Soup