Creamy Roasted Asparagus Soup
Vegan-friendly asparagus soup
Ingredients
- 1 bunch of Asparagus
- 3 garlic cloves minced
- 1 lemon
- salt and pepper to taste
- 2 cups vegetable broth
- ½ head of cauliflower
- 1 celery stalk chopped
- ¼ white onion chopped
- ½ cup carrots chopped
- 1 tablespoon olive oil
Instructions
- Cut the ends of the asparagus
- In a ziplock bag add the garlic, lemon, salt and pepper and the asparagus and drizzle with olive oil. Let them marinate for 10 minutes
- In a saucepot add the olive oil, onion, celery and carrots and saute for 5 minutes until fragrant.
- Add the vegetable broth and the cauliflower and simmer until cauliflower is tender (about 8 minutes) and remove from the heat.
- In the air fryer, roast the asparagus at 375 Fahrenheit for 4 minutes. If you don't have an air fryer, saute the asparagus in a pan for about 5 minutes in medium-high heat.
- Add the roasted asparagus to a blender with the vegetable broth and cauliflower, blend until smooth.
- Serve with your favorite toppings and drizzle with olive oil.
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