As weather can’t decide whether to stay in winter or finally hit the warmer temperatures I am beginning to do some first “spring cooking”. Maybe this will help to get rid of winter…
I got so excited when last week I saw asparagus in the grocery store for the first time this year. Immediately I was thinking of possibilities to use it for cooking, like roasted on a salad, shaved on pasta, blended into a creamy soup… and yes, I got stuck with the last one. And I decided to roast all the ingredients first and then blend them, which adds nice roasting flavors. So on occasion of the current weather, this creamy Roasted Asparagus Soup is the perfect recipe for the time between winter and spring, when you are still craving something warm and creamy like soup, but with some spring-like taste.
- 3 garlic cloves
- 2 red onions
- 1 Tbsp maple sirup
- 1 Tbsp olive oil
- 16 spears of asparagus
- 240 g cauliflower
- 1 1/2 cups plant-based milk
- 3 Tbsp tahini
- 1 Tbsp lime juice
- Black pepper
- 1 Tsp lime juice
- Peel the garlic cloves and the onions. Quarter the onions. Drizzle maple sirup and olive oil on a piece of aluminium foil. Toss the garlic and onion in the liquid, wrap it in the foil and set aside.
- Remove the large stems of the cauliflower, cut it into chunks, then trim the woody ends of the asparagus. Spread the asparagus and the cauliflower on a baking sheet lined with parchment paper and drizzle with some olive oil. Place the garlic/onion sachet on the same baking sheet and roast in the oven at 180°C for 25 minutes. 5 minutes before time is over add the pistachios to the baking sheet.
- Save the tips of 8 of the asparagus spears (just cut off the top 10 cm), one quarter of an onion and the pistachios for later and put the rest of the roasted veggies into a blender. Add the remaining soup ingredients and blend until smooth. Season to taste with salt and pepper and eventually some more maple sirup and/or lime juice.
- For garnishing slice the saved roasted onion lengthwise. Drizzle some lime juice on the soup and top with the asparagus tips, onions and pistachios.
- The consistency of this soup is really thick and creamy, which I personally like. If you prefer a thinner consistency you can add more milk or vegetable stock.