30 Minute Vegetarian Asparagus Soup
This rich, velvety soup has all the creaminess with NONE of the guilt! Yukon gold potatoes gives this soup the creamiest texture but there’s no cream! On your table in about 30 minutes it’s a great meal!
2 lbs. asparagus, woody ends trimmed off
4 Yukon Gold potatoes, shopped into 1/2-inch pieces
½ yellow onion, chopped
2 stalks celery, chopped
1 cup shredded Parmesan
4 cups vegetable broth
¼ tsp. red pepper flakes
½ tsp. pepper
1 tsp. salt
3 Tbsp. olive oil, divided
Preheat oven to 375 degrees. Lay asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Put in preheated oven for 15 minutes, stirring once during roasting. Remove from oven, allow to cool. When cool, cut into 1-inch pieces, reserving some tops for garnish. In a large stockpot over medium heat, add 1 tablespoon olive oil before adding potatoes, onions, and celery. Season with salt, pepper and pepper flakes. Cook the vegetables for about 5 minutes, until they begin to soften. Add the vegetable stock, increase the heat and bring to a boil. Reduce heat to a simmer and continue cooking until the potatoes are fork tender, about 20 minutes. Remove from heat; add in the roasted asparagus. Using a submersion blender, blend the soup until it is creamy. Add the shredded Parmesan and blend until the consistency is to your liking. Taste and adjust seasonings. Add roasted asparagus tops to the soup when serving.
2 lbs. asparagus, woody ends trimmed off
4 Yukon Gold potatoes, shopped into 1/2-inch pieces
½ yellow onion, chopped
2 stalks celery, chopped
1 cup shredded Parmesan
4 cups vegetable broth
¼ tsp. red pepper flakes
½ tsp. pepper
1 tsp. salt
3 Tbsp. olive oil, divided
Preheat oven to 375 degrees. Lay asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Put in preheated oven for 15 minutes, stirring once during roasting. Remove from oven, allow to cool. When cool, cut into 1-inch pieces, reserving some tops for garnish. In a large stockpot over medium heat, add 1 tablespoon olive oil before adding potatoes, onions, and celery. Season with salt, pepper and pepper flakes. Cook the vegetables for about 5 minutes, until they begin to soften. Add the vegetable stock, increase the heat and bring to a boil. Reduce heat to a simmer and continue cooking until the potatoes are fork tender, about 20 minutes. Remove from heat; add in the roasted asparagus. Using a submersion blender, blend the soup until it is creamy. Add the shredded Parmesan and blend until the consistency is to your liking. Taste and adjust seasonings. Add roasted asparagus tops to the soup when serving.