Roasted Asparagus Soup
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Spinach
Olive Oil
Vegetable Broth
Onions
Asparagus
Parsley
Salt & Pepper
Garlic
Potatoes
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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.
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Roast for 8 minutes until the asparagus turns bright green. Cut the stalks into 2-inch long pieces.
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Heat the olive oil in a large pot over medium heat. Sauté the onions for 5 minutes until they start to soften.
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Stir in the garlic, salt and pepper. Continue cooking until fragrant, about 1 minute.
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Add the asparagus, potatoes, spinach, and vegetable broth and bring to a boil.
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Reduce the heat. Simmer for 15-18 minutes until the potatoes are tender and the spinach has wilted.
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Carefully transfer the soup in batches to a blender to puree.
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Once it is pureed, return the soup to the saucepan on the stove to reheat as needed before serving.
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Divide into bowls and garnish with the reserved asparagus tops, parsley, flaky sea salt and pepper.
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Roasted Asparagus Soup
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