Roasted Asparagus Soup
Ingredients
The Soup:
- 12 ounces asparagus
- 1 tablespoon garlic infused olive oil
- 2 cups chicken stock or vegetable stock
- 1 avocado peeled and cubed
- ½ lemon juiced
- 1 tablespoon ghee or coconut oil
- sea salt to taste
- fresh ground pepper to taste
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yields: 4 Servings
Directions
- Preheat oven to 425 degrees. Or preheat the air fryer to 390 degrees.
- Toss asparagus with garlic infused olive oil, salt and pepper and roast for 10 minutes.
- Carefully transfer asparagus to Vitamix or high-speed blender with remaining ingredients and puree until smooth. Add salt and pepper to taste.
- Add water to thin to desired consistency, if needed, and warm gently over medium heat. Serve immediately.
Notes
For dairy-free: use coconut oil instead of ghee
For vegan: use coconut oil instead of ghee and vegetable stock in place of chicken stock
Credit: Cook Eat Paleo
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