Roasted Asparagus-Carrot-Spinach Soup
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Roasted Asparagus-Carrot-Spinach Soup calories by ingredient
Introduction
I wanted to make asparagus soup, but got side-tracked by the other veggies in my drawer... so I threw them in too! I wanted to make asparagus soup, but got side-tracked by the other veggies in my drawer... so I threw them in too!Number of Servings: 1
Ingredients
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About 1 lb of Asparagus
3-4 Carrots (peeled & sliced length-wise)
2 cups of Spinach
2 cloves of Garlic
Water - to make vegetable stock
Milk - about 2 cups
Salt & Pepper to taste
Other spices you wish to add
Directions
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.
Member Ratings For This Recipe
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CD12670653
