Roasted Asparagus, Garlic and Almond Soup

There’s something about roasted asparagus that just transforms something tasty to something super tasty. Quick and easy to prepare! This recipe uses very simple ingredients but is creamy and absolutely delicious. Perfect as a starter or as a light lunch served with crusty bread.

30 Minutes

Serves 2

107 kcal per serving

METHOD

1 Chop the asparagus into pieces and place in a bowl along with the unpeeled garlic cloves.

2 Pour over the oil and shake to cover. Pour onto a baking tray and bake in a preheated oven for 15-20 minutes at 200 degrees Celsius. The garlic cloves should be soft.

3 Meanwhile, toast the almonds in a dry pan until golden brown and set aside.

4 When the asparagus is cooked, place in a pan or blender. Peel the garlic and add to the pan along with the toasted almonds. Leave a few almonds back for decoration.

5 Add the vegetable stock to the pan or blender and whiz or blend all of the ingredients together until the soup is smooth.

6 Check for seasoning, heat through thoroughly and serve.

RECIPE NOTES

RECIPE TIPS