Delicious Rosemary Asparagus Soup Recipe

Enjoy the flavors of spring with this delightful Rosemary Asparagus Soup. Made with fresh asparagus, aromatic rosemary, and creamy broth, this soup is perfect as an appetizer or a light lunch. It is vegan, gluten-free, and packed with nutrients. The combination of flavors is simply irresistible, and the soup comes together in just under 30 minutes. Serve it hot with crusty bread for a satisfying meal.

Ingredients

• 1 lb fresh asparagus
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Crusty bread for serving

Directions

1. Wash the asparagus spears thoroughly and trim the tough ends. Cut the asparagus into 2-inch pieces, leaving the tips intact.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until translucent, about 5 minutes.
3. Add the chopped rosemary and asparagus pieces (except the tips) to the pot. Stir and cook for 2-3 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-15 minutes until the asparagus is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and velvety.
6. Season with salt and pepper to taste.
7. In a separate pot of boiling water, blanch the asparagus tips for 1-2 minutes until they are bright green and slightly tender. Drain and set aside.
8. Ladle the soup into bowls and garnish with blanched asparagus tips.
9. Serve hot with crusty bread on the side.
10. Enjoy this delicious and nutritious Rosemary Asparagus Soup!

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