Yes you read it right .. asparagus! Roasting vegetables helps retain the nutrients and also enhances the taste. So I tried my luck with roasted asparagus. I paired it with brown rice but next time around i think quinoa or barley would go better with the soup.
Ingredients :
Asparagus (chopped the spears )
Quarter boiled white potato
Leeks (white only)
Small onion
Maple syrup (half teaspoon)
Salt and lime to taste
Olive oil
Method :
Drizzle olive oil on the asparagus in a baking sheet and bake it at 400F for 15 minutes or till it is extremely tender.
In a pan, sauté the onions, leeks and potatoes. Add the asparagus once roasted and some vegetable stock or water. Bring to boil.
Blend the veggies and use a strainer to seperate the asparagus chunks from the soup. If you baby can appreciate the silky asparagus feel free to leave the strands in.
Transfer this strained soup to the deep pan or crock pot and season with maple syrup, salt and lime.
Serve with brown rice or quinoa.
A good addition to this soup is sweet corn kernels.
Enjoy and stay healthy!
Ingredients :
Asparagus (chopped the spears )
Quarter boiled white potato
Leeks (white only)
Small onion
Maple syrup (half teaspoon)
Salt and lime to taste
Olive oil
Method :
Drizzle olive oil on the asparagus in a baking sheet and bake it at 400F for 15 minutes or till it is extremely tender.
In a pan, sauté the onions, leeks and potatoes. Add the asparagus once roasted and some vegetable stock or water. Bring to boil.
Blend the veggies and use a strainer to seperate the asparagus chunks from the soup. If you baby can appreciate the silky asparagus feel free to leave the strands in.
Transfer this strained soup to the deep pan or crock pot and season with maple syrup, salt and lime.
Serve with brown rice or quinoa.
A good addition to this soup is sweet corn kernels.
Enjoy and stay healthy!
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