Take-In Thursday ~ Asparagus Soup

This week we have a roasted asparagus soup with cashew butter. We thought it would make a nice easy dinner for a cold, wintry night. If you leave some of the broth out, it makes for a great hot vegetable dip too. We hope you enjoy it!

Roasted Asparagus Soup

Ingredients:

3 1/2 cups vegetable broth, low-sodium      

1 tsp dried thyme                                          

2 # asparagus, cut into 1 inch pieces                          

1/4 tsp  salt                                                      

2 Tbs cashew butter                                  

1 tsp  ground black pepper

6 oz yukon potato, peeled & cubed          

1/2 tsp dried parsley                                       

3 cloves garlic, thinly sliced                       

2 Tbs olive oil                                        

1 medium shallot, thinly sliced     

1 Tbs lemon zest                                 

1 small onion, sliced                                                                      

Directions:

1.Preheat oven to 450F. Cut the asparagus spears into 1-inch pieces. Toss with the cubed potatoes, olive oil, dried thyme, dried parsley, salt and pepper. Place on a greased sheet pan and roast for 10 minutes.

2.Meanwhile, place broth in a saucepan over medium-high heat until simmering. Lower heat and hold.

3.Take out the sheet pan and add the sliced onions, shallots and garlic. Mix together and place back into the oven for another 5 – 10 minutes or until vegetables are tender and cooked.

4.Once the vegetables are roasted, pour half the broth into the blender and add half the vegetables. Puree the mixture until it is smooth, add the cashew butter, lemon zest and the rest of the vegetables and liquid. Blend again until smooth, scraping down the sides if necessary.

Get Fit For Soups,

D & K