Roasted Asparagus-Carrot-Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
About 1 lb of Asparagus 3-4 Carrots (peeled & sliced length-wise)2 cups of Spinach2 cloves of GarlicWater - to make vegetable stockMilk - about 2 cups Salt & Pepper to tasteOther spices you wish to add
Begin by cutting bottom ends off asparagus (don't throw away).
Peel the carrots (reserve the peels).
Place asparagus & carrots on tray to roast in oven - set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer.
Place the asparagus ends, carrot peels, and garlic in pot. Cover with water and season to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock.
Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistancy you desire.
I returend to pot & cooked/kept warm on the stove & added seasoning here.
Serving Size: Makes about 2, 1.5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JETATMAN.
Peel the carrots (reserve the peels).
Place asparagus & carrots on tray to roast in oven - set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer.
Place the asparagus ends, carrot peels, and garlic in pot. Cover with water and season to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock.
Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistancy you desire.
I returend to pot & cooked/kept warm on the stove & added seasoning here.
Serving Size: Makes about 2, 1.5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JETATMAN.
Nutritional Info Amount Per Serving
- Calories: 386.4
- Total Fat: 2.4 g
- Cholesterol: 9.8 mg
- Sodium: 479.6 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 16.7 g
- Protein: 30.3 g
Member Reviews