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