Roasted Asparagus Soup
Roasted Asparagus Soup
Ingredients
- 2 lbs asparagus chopped into
- 2- inch pieces
- 1 medium yellow onion chopped into large pieces
- 2 garlic cloves sliced
- 3 T olive oil
- Zest of 1 lemon
- 2 cups water
- 1 t salt
- 1 T tahini for drizzling
- 4 slices of bacon
Instructions
- Preheat the oven to 400°F and place the chopped asparagus, onions, and garlic on a large baking sheet.
- Drizzle olive oil on top, and roast for 25 minutes, tossing halfway through.
- While the vegetables are roasting, cook the bacon in a large skillet for 10 minutes or until the bacon is crispy.
- Transfer the bacon onto a plate covered with paper towels, and let the oil soak up before cutting into small pieces.
- Once the vegetables are tender, reserve a few asparagus spears for later, and transfer the rest into a blender with water and salt. Pulse until you get a thick, smooth mixture.
- Pour the asparagus mixture into a large pot, and warm over medium heat for five minutes.
- Ladle the soup into two bowls, drizzle the tahini on top, and garnish with reserved asparagus spears.
- Sprinkle the bacon pieces on top and enjoy warm!
Nutrition
Calories: 362kcalCarbohydrates: 11gProtein: 12gFat: 32g
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