Roasted Garlic-Asparagus Soup

During my high school years, cooking was a major part of my day-to-day chores. I was home early from school often (yes, I was that A+ student that didn’t have to take many classes senior year) and I helped alleviate some of the stressors that any parent has when it come to feeding their children. One winter almost-spring evening, I came across a recipe for Roasted Garlic Asparagus Soup and made it for my mom and I. To say we were FLOORED is an understatement-we were also shocked by the TRUTH behind post-asparagus aroma…

This soup is garlicky, light, and perfect for the winter blues, spring awakening vibes. It’s also super quick to come together and will keep you satiated for a pretty long time (oh don’t we love fiber).

Grab some stems, LOTS of garlic, and enjoy!

Roasted Garlic-Asparagus Soup

Yield: 4-6 cups

Time: 30-40 minutes

INGREDIENTS

Roasted Garlic & Asparagus

• 1 bunch of asparagus, stems removed

• 6-8 garlic cloves, smashed

• 1/2 yellow onion, layers separated

• 2 tablespoons of olive oil

• 1/4 teaspoon ginger powder (add more or omit depending on your preference)

• 1/4 teaspoon cumin (add more or omit depending on your preference)

• 1/4 teaspoon cardamom (add more or omit depending on your preference)

• salt and pepper, to taste

Additional Soup Ingredients

• 1 (15oz) can of chickpeas, aquafaba, aka bean water, reserved

• 2-3 cups of milk of choice, I use creamy oat milk,

• reserved aquafaba

• 1 lemon, juiced

• 1/2 teaspoon ginger powder (add more or omit depending on your preference)

• 1/2 teaspoon cumin (add more or omit depending on your preference)

• 1/2 teaspoon cardamom (add more or omit depending on your preference)

• Roux, to thicken (see notes)

• coconut milk/heavy cream, for garnish

• red pepper flakes, for garnish

DIRECTIONS

1. Preheat your oven to 425 degrees Fahrenheit.

2. On a sheet pan, combine the asparagus, onion, and garlic. Coat with 2 tablespoons of olive oil and 1/4 teaspoon each of ginger, cumin, and cardamom. Add salt and pepper (about 1/2 teaspoon of each)

3. Roast the asparagus for 12-15 minutes until the asparagus is bright green and fragrant. Let cool

4. Add the roasted vegetables, chickpeas, aquafaba, and milk until smooth.

5. Transfer to a pot and heat on the stovetop. Add the additional spices (ginger, cumin, cardamom, salt, and pepper) to taste.

6. If you prefer a thicker soup, add the roux into the soup (see notes) and stir until thickened.

7. Pour into a bowl and garnish with heavy cream (or coconut milk), sesame oil, cilantro, pomegranate seeds, and roasted sesame seeds.

8. Serve with crusty bread.

9. Dive in!

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