Roasted asparagus and garlic soup

Roasted asparagus and garlic soup

In my early thirties, I've had several realizations. Yoga does wonders for back pain. Clumsiness does not improve with age. And I'm not a fan of most veggies. I now understand why parents trick kids into eating veggies by hiding them in purees and fried things. This soup was a nice combo of earthy asparagus, sweetened garlic, and zesty ginger. Highly recommend you try this out, especially if you're skeptical of green soups.

Ingredients:

  • 2 lb asparagus, washed and ends trimmed
  • 10 large garlic cloves, peeled and smashed
  • Salt
  • Pepper
  • Italian seasoning
  • 4 cups vegetable stock
  • 2 cups 2% milk
  • 1 inch piece fresh ginger, grated
  • Cremini mushrooms, sliced
  • Fresh mozzarella, cubed
  • Cilantro
  • Smoked paprika

Prep:

Preheat oven to 450F. Toss asparagus and garlic with salt, pepper, and Italian seasoning. Line a baking tray with foil and spread out the veggies in a single layer. Bake for 15 minutes, then transfer veggies to a blender and puree with vegetable stock and milk. Cook puree on the stove with grated ginger for 15-20 minutes. While the soup simmers, shallow-fry mushrooms in olive oil with salt and pepper. Serve soup warm with crispy mushrooms, fresh mozzarella, cilantro, and paprika. 

 Roasted asparagus and garlic

Roasted asparagus and garlic

 Roasted asparagus and garlic soup

Roasted asparagus and garlic soup