If you're working from home during this time of self quarantine try this easy soup recipe, as asparagus are now in-season. Take this opportunity to nourish your body and soul with comforting, delicious Roasted Asparagus Soup.
Packed with antioxidants that help your body fight free radicals, asparagus is a super food that is high in A, C, E, K, and B6, as well as folate, iron, copper, calcium, and protein. Asparagus contains high levels of the amino acid asparagine, making it a natural diuretic. In other words, eating more of the spears can help flush excess fluid and salt from your body, which may help prevent urinary tract infections.
For this recipe I recommend using a good quality Parmesan cheese, such as aged Italian Parmigiano-Reggiano.
1 ½ pounds fresh asparagus (about 30 large) (you may substitute frozen asparagus)
1 T. extra virgin olive oil 1 tsp sea salt
¼ tsp. freshly ground black pepper
¼ cup freshly grated good quality Parmesan cheese
4 ¼ cups water or low-sodium, non-fat chicken or vegetable broth
2 thoroughly washed medium leeks or 1 medium onion
2 cups watercress, chopped (may substitute 1 cup of arugula or dark-green baby lettuce)
¼ cup fresh flat-leaf parsley, chopped
- Preheat oven to 400 degrees F.
- Cut asparagus stalks to remove the fibrous ends. You can
- do this by holding a stalk and gently breaking it. It will break naturally where the stalk is no longer tough. If the stalks are thick, peel the bottom half of each. Lay them in a single layer on a baking sheet, then drizzle with olive oil. Sprinkle with sea salt and pepper.
- Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Take asparagus out of oven and let cool for a few minutes, then dice.
- Meanwhile, slice white ends of leek (or dice onion) and sauté in 1 tsp olive oil until light golden brown.
- Place hot asparagus, water or broth, watercress, parsley, sautéed leek (or onion), and water in blender or food processor. Purée to your desired consistency or purée in a large bowl with a hand blender.
Yields: 10 servings. Serving size: 1 cup. Nutritional content: 64 Calories, 2g fat, 4g protein, 8g carbohydrates, 3g fiber, 161mg sodium. Stores well in fridge for up to 1 week. This soup is vegan and may be made Kosher if the cheese is omitted.
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