Ingredients
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2 lbs. Asparagusends trimmed and chopped
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1 cup Oniondiced
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2 Garlic Clovesminced
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4 tablespoons Olive Oil
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3.5 cups Vegetable Broth
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15 oz. can Coconut Milk
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1.5 tablespoons Lemon Peel
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1.5 teaspoons Salt
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1/4 teaspoon Black Pepper
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1 teaspoon Rosemary Leaveschopped
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1 teaspoon Fresh Thymechopped
Directions
Steps
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1
Done
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Preheat the oven to 400 degrees Fahrenheit and arrange the asparagus on a baking sheet. Season with salt and pepper and drizzle with 1 tablespoon olive oil. Toss to coat, then roast for 10-15 minutes, or until the asparagus softens slightly. |
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2
Done
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Heat the 3 tablespoons olive oil, add chopped onions and minced garlic, cook until the onions are softened. |
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3
Done
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Pour the vegetable broth and coconut milk, add rosemary and thyme, bring mixture to a boil, add the roasted asparagus into the pot. Uses an immersion blender to blend the soup until it’s smooth and creamy. |
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4
Done
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Turn off heat and add lemon juice. Serve asparagus soup with chopped parsley. |
