Sixto Carreon

Here’s a delightful recipe for Roasted Asparagus and Spinach Soup with Mint, made from scratch. This soup combines the earthy flavors of asparagus and spinach with the fresh, vibrant notes of mint, creating a light yet satisfying dish perfect for any season.

Ingredients

• 2 pounds fresh asparagus
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 4 cups fresh spinach leaves
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Lemon zest, for garnish

Instructions

1. Roast the Asparagus:
   • Preheat your oven to 400°F (200°C).
   • Wash the asparagus and trim off the tough ends. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
   • Roast in the preheated oven for about 5 minutes, or until tender and slightly caramelized. Once cooled, chop into small pieces, reserving a few tips for garnish.
2. Sauté Onions and Garlic:
   • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup:
   • Add the roasted asparagus (except for the reserved tips) to the pot along with the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes.
4. Add Spinach and Mint:
   • Stir in the spinach and fresh mint leaves, cooking just until the spinach is wilted, about 2 minutes.
5. Blend the Soup:
   • Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender, blend until smooth, and then return it to the pot.
6. Finish with Cream and Season:
   • If using, stir in the heavy cream or coconut milk for a richer, creamier texture. Heat through, then taste and adjust seasoning with salt and pepper.
7. Serve:
   • Ladle the soup into bowls. Garnish with roasted asparagus tips, fresh mint leaves, and a sprinkle of lemon zest.

This soup is beautifully green and vibrant, making it a perfect starter for a spring or summer meal. The freshness of the mint enhances the natural flavors of the vegetables, while the optional cream adds a touch of indulgence. Enjoy this healthy and refreshing soup any time of the year!