Roasted Garlic and Asparagus Soup

Try this gut-boosting soup for a simple, filling meal that’s packed with flavour.

Suitable for those following a range of diets, and vegan-friendly, this warming soup gives a great boost of fibre, folate and vitamin A.

The below recipe will give six servings.

Ingredients:

6 cups asparagus (trimmed, cut in half)

1 head of garlic (cloves, peeled and cut in half)

1 yellow onion (cut into thick slices)

1/2 head of cauliflower (cut into florets)

1 tbsp extra virgin olive oil

1 tsp sea salt (divided)

4 cups organic vegetable broth

3 cups baby spinach (or kale if preferred)

 

Directions:

• Preheat the oven to 170ºC and line a baking sheet with parchment paper.

• Toss the asparagus, garlic, onion and cauliflower with the olive oil and arrange in an even layer on the baking sheet. Season the vegetables with half of the salt then bake for 35 to 40 minutes or until the vegetables have caramelized and the garlic is fork-tender. Flip everything halfway through to prevent burning.

• When the vegetables are just about done, heat the vegetable broth in a pot on the stove to a simmer. Add the spinach to the broth and stir to allow it to wilt.

• Transfer the warmed broth, spinach, the roasted vegetables and the remaining salt to a blender. Blend until smooth and creamy, allowing space for the heat to escape. If the soup is too thick, add more broth until your desired consistency is reached.

• Divide between bowls and enjoy!

 

Good to know:

Want to boost your protein? Add shredded chicken or a few scoops of collagen powder.

This dish will keep in the fridge for up to 5 days in an airtight container, or freeze for a later date.