Veganized Recipe: Roasted Asparagus Soup (Six ingredients, five minutes)

Inspired by a series of asparagus-related tweets, I was moved to do something with the lovely spring asparagus in my fridge today.

I've made one-pot, multi-step, asparagus soup recipes before. But, these recipes have long time gaps between sauteeing the onions and adding the asparagus, leaving me standing in kitchen, filling my time by rearranging my oils and adding dishes to the dishwasher, one by one.

So, I was delighted when I found this incredibly simple asparagus soup recipe today - it basically boils down to chop, roast, and blend - and adapted it to be vegan.

Added bonus - this recipe calls for roasting the asparagus. I love how roasting adds depth to my butternut squash soup, and a soulful quality to my red pepper hummus. Here, it adds an earthiness that layers beautifully with the lightness of the asparagus.

Recipe: Roasted Asparagus Soup
Adapted from Pictures and Pancakes

4 cups, coarsely chopped asparagus
3 cloves garlic, smashed
1 small onion, chopped
1 tbsp., olive oil
1 1/2 cups, vegetable stock
1/2 cup, soy milk
salt & pepper


Preheat the oven to 400 degrees.
Mix the asparagus, garlic, onion, and olive oil in a bowl. Season with salt and pepper, to taste.
Spread the mixture onto a baking sheet.
Roast for 20 minutes.
Transfer the roasted mixture to a blender.
Add the stock and soy milk.
Puree until smooth.
Add salt and pepper, if necessary.
Serve and enjoy!