Soup Recipe: Roasted Asparagus and Pine Nuts


I make soups with roasted vegetables often — just a roasted vegetable blended with vegetable stock — but I also like the idea of adding one extra ingredient to give it some zing. Here, I added pignoli nuts (pine nuts) to asparagus.

1 bunch of asparagus
3 Tbsp. pine nuts
2 cups vegetable stock
2 Tbsp. olive oil

Preheat oven at 350 degrees.

Toss asparagus with olive oil and salt and pepper and spread on a baking sheet with the pine nuts.

Roast until the asparagus stalks are softened and pine nuts are lightly browned, approximately 20 minutes.

In a blender, combine with the stock and purée til combined and smooth. (Add more or less stock if desired.)

Good served alone or with a bit of parm cheese.


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