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.