I actually made this soup quite a while ago.. and have been trying to post ever since.. So here is the recipe. I think there are a lot of ways to adapt it beyond what I came up with, but I don't want to delay getting this posted so here is the basic recipe. I'll try and update with some ideas to change it up a little later.
Roasted Asparagus Potato Soup
*Adapted from Vegan With a Vengeance
Serves 4, takes 45 - 60 min
- 1 lb potato (Any kind, I used half red skin and half peeled russet)
- 1 bunch of asparagus (I always get skinny ones. I think they taste better than fatter stalks)
- 2 Tbsp olive oil
- 2-3 Shallots, diced
- 3 Cloves garlic, minced
- 1 tsp salt
- 4 cups of veggie stock
- 1 can of navy beans
- Juice of one lemon
- 1/2 tsp lemon zest
- 2 Tbsp fresh dill
First, dice the potatoes into a 1 1/2" and boil for about 15 minutes or until cooked through. Drain and set aside. Roast your asparagus: cut the ends of the asparagus off and coat in 1 Tbsp of olive oil. sprinkle a couple pinches of salt on top and roast in the oven at 400 F for about 8 minutes. Check them half way through and give them a shake. Once cooked, chop into 2" pieces and set aside.
|Roasted / grilled asparagus are seriously the best thing ever. |
Was hard to save these
|As always prep first... if you're like me.. |
not prepping leads to forgetting ingredients.
Prep your vegetables if you haven't done so yet and heat the remaining olive oil in a large pot to medium heat. Add the onions and cook for about 5 minutes or until translucent. Next add the garlic and the salt and pepper and cook another minute. Now deglaze the pan with white wine (Not totally necessary, I just happen to have a bit let in a bottle). Now add the stock and bring to a boil. Add the beans and the lemon zest and simmer for about 10 minutes. Add the asparagus and the potato and continue to cook for about 5 more minutes.
|Soup is almost done. Not the prettiest picture.. it looks better when it's blended.|
If you have an immersion blender, get it and blend the soup to the consistency you like. I tend to keep it a bit chunkier and blend about 3/4 worth of the soup. If you prefer smooth, go for it!
Before serving, squeeze lemon juice over top of the soup, add some siracha to taste and garnish with a little extra dill.