It’s still soup month over here so here’s a few more tasty winter recipes to warm you up.
2 bunches (or approx 4 pounds) of asparagus, trimmed and chopped into chunks
2 Tbsp olive oil
1-1.5 tsp salt or to taste
3 garlic cloves, minced or pressed
2 yellow onions, chopped
2 leeks, chopped
3 carrots, peeled and finely chopped
1 celery stalk, chopped
6-8 cups vegetable stock or half vegetable stock, half water
1 tsp thyme
black pepper, to taste
Preheat oven to 450 degrees
Mix asparagus with 1 Tbsp of the olive oil and a sprinkle of salt. Spread onto a baking sheet and roast until browned and lightly crisped.
In a large stock pot, add the remaining olive oil, onions, carrots, leeks and celery and saute over medium heat for several minutes. Add garlic, sitr well and cook until vegetables soften.
Add the roasted asparagus, thyme, salt, pepper and vegetable stock and bring to a boil.
Reduce heat to low and simmer for 25-30 minutes.
Transfer soup to a blender or food processor and blend until smooth. You can also use an immersion blender. Serve hot.
From The Vegan Table