Roasted Asparagus Soup with Tahini Drizzle

Roasted Asparagus Soup with Tahini Drizzle

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3


  • 2 lbs asparagus
  • 1 zucchini
  • 1 celery stick
  • 1 onion
  • 2 garlic cloves, peeled
  • Grated peel of ½ lemon
  • Black pepper
  • 2 to 3 cups water
  • Olive oil for roasting
  • Tahini


  • Preheat the oven to 400ºF.
  • Chop the asparagus into 2 inch pieces, slice the courgette into ½ cm coins, chop the celery into 1 cm pieces and slice the onion into thin pieces.
  • Add all of these vegetables and the garlic to an oven-proof baking dish. Drizzle with olive oil and place in the oven for 20 to 25 minutes until tender but not overly cooked.
  • Remove the vegetables from the oven.
  • Add the mix to a food processor, along with the lemon peel and 1 cup of water. Blend until evenly combined.
  • Add a little water, gradually adding more, and keep blending until you get the desired consistency. If you prefer a thin soup, add more water.
  • Once you have the desired consistency, add the soup mix to a pan, place on the stove top at medium-heat until ready. Season with black pepper.
  • Drizzle tahini over the top of the soup. Serve alone or with a fresh salad or entrée.

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