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Roasted Asparagus Soup with Grated Parmesan
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Vibrant, green vegetables such as asparagus are full of powerful nutrients, especially cancer-preventing antioxidants. Here is one of my favorite quick and yummy soup recipes using asparagus.
I often like roasting vegetables and fruit because it brings out their natural sweetness. Yummy, easy, and nutritious is my kind of cooking. Plus, the soup is only 64 Calories per serving! For this recipe I recommend using a good quality Parmesan cheese such as aged Italian Parmigiano--Reggiano.
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Ingredients:
- 2½ pounds fresh asparagus (about 30 large) (you may substitute frozen asparagus)
- 1 T extra virgin olive oil
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ¼ cup good quality Parmesan cheese, freshly grated
- 4¼ cups water or low-sodium, nonfat chicken, or vegetable broth
- 2 thoroughly washed medium leeks or 1 medium onion, chopped
- 2 cups watercress (may substitute1 cup of arugula or dark-green baby lettuce), chopped
- ¼ cup flat-leaf parsley, chopped
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INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Cut asparagus stalks to remove the fibrous ends. You can do this by holding a stalk and gently breaking it. It will break naturally where the stalk is no longer tough. If the stalks are thick, peel the bottom half of each. Lay them in a single layer on a baking sheet, then drizzle with olive oil. Sprinkle with sea salt and pepper.
3. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Take asparagus out of oven and let cool for a few minutes then dice.
4. Meanwhile, slice white ends of leek (or dice onion) and sauté in 1 tsp olive oil until light golden brown.
5. Place hot asparagus, water or broth, watercress, parsley, sautéed leek (or onion), and water in blender or food processor. Puree to your desired consistency or puree in a large bowl with a hand blender.
Yields: 10 servings. Serving size: 1 cup. Nutritional content: 64 Calories, 2g fat, 4g protein, 8g carbohydrates, 3g fiber, 161mg sodium. Stores well in fridge for up to 1 week. This soup is vegan and may be made Kosher if the cheese is omitted.
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