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Roasted Asparagus Soup

April 28, 2017 by Erica Leave a Comment

Roasted Asparagus Soup

Not sure how often you eat asparagus—I have it about once a year. It’s when I notice bunches of it, fresh, in season, sitting in a tub of ice water in the market, waiting for me.

Roasted Asparagus Soup

I usually do what I love to do with veggies when I want them warm: roast them.

This time I roasted them and made soup. It’s quite simple, takes less time than simmering soup, and contains quite a bit of flavor.

Some optional toppings for the soup:

  • crumbled hard boiled egg
  • cheese
  • crème fraîche
  • grilled or broiled fish (such as scallops, Dover, or Cod)
  • a small reserve of the roasted asparagus mix from the recipe

Roasted Asparagus Soup

Print Recipe

Roasted Asparagus Soup

If you don't have leeks, feel free to use onions.
How to trim the bottom of asparagus stalks: Hold the asparagus stalk and bend the bottom until you find the part where it breaks easily. I usually break one and then trim all the others the same length using a knife.
I tend to make my soups thick, so add more water or broth as necessary to get it to the consistency you prefer.
 
Servings: 4 servings

Ingredients

  • 1 pound 500 g asparagus, trimmed and cut into bite-size pieces
  • 2 leeks 250 g or 1/2 pound, trim the bottoms and green parts, and dice
  • 1 cauliflower head about 500 g or 1 pound, cut into bite-size pieces
  • 2 tablespoons high heat oil
  • 1/4 teaspoon salt plus 1/2 teaspoon for the soup
  • 2 1/2 cups water or vegetable broth

Instructions

  • Preheat your oven to 425°F (220°C, or gas mark 7).
  • Prepare a baking sheet with parchment paper, or a non-stick mat.
  • Place the asparagus, leeks, cauliflower, 1/4 teaspoon of salt, and oil in a bowl and mix the vegetables to cover them with oil.
  • Spread the vegetables out across the baking sheet and bake for 25 minutes, or until the vegetables are tender.
  • Cool the vegetables for a few minutes. Optionally, reserve some of the roasted vegetables to serve on the top of the soup.
  • Add about half of the roasted vegetables and 1/2 teaspoon of salt to a high speed blender or food processor. Add the water or broth and blend in batches until it is creamy, adding more vegetables as you go. You may want to add more salt to your liking.
  • Serve very warm.
  • Store leftovers in the refrigerator for a few days, or freeze for a few months.

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut-Free, Paleo, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: asparagus, cauliflower, leeks

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Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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