Roasted Asparagus Soup

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Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: Cook 30 minutes

Dig In Magazine April/May 2018

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

4. Break off tough ends of the asparagus; place in a large bowl. Drizzle oil over top and season to taste with salt and pepper; toss to coat. Spread asparagus out in a single layer on a large baking sheet and roast for 15 minutes or until just softened; let cool then cut into 1/2-inch pieces.

5. In a large saucepan over medium heat, add buttery spread. Once melted, add onion and cook for 5 minutes or until onion begins to caramelize. Add asparagus and broth, cover, reduce heat and let simmer for 10 minutes; add almond milk and mix well.

6. Purée soup in a blender or using an immersion blender until smooth. Add lemon juice, and additional salt and pepper to taste if desired.

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Nutrition Facts

Nutrition Information Per Serving Calories: 174 (Calories from Fat: 99)
Total Fat: 11g (Saturated Fat: 2g)
Protein: 5g
Total Carbohydrates: 12g (Dietary Fiber: 5g
Sugars: 6g)
Cholesterol: 0mg
Sodium: 261mg