I think a good name for this soup is “a cup of hope.”
This morning as Taylor and I were singing along to the country station while transplanting our onions, I got a text message from my friend Ellen on the east coast. It was a photo of fresh snow covering her yard. I wanted to cry for her! We were blessed with sunshine and happy onions and she got slammed with snow.
With asparagus season right around the corner I couldn’t stop myself from purchasing it just a little early. My friends on the east coast could use a little pick me up and this soup will do just that. I promise there is light at the end of this storm.
And while the snow continues to fall back east we continue to fill our greenhouse with new seedlings.
We spent the morning transplanting our onions into new seed trays so they have more room to get big. They are looking good and I refuse to wash my hands because the smell of fresh onions is just too amazing to wash away!
Everyone is looking pretty darn happy in there. We have a big week coming up so I hope the weather cooperates and that we can still keep the greenhouse temperature under control. Fingers crossed!
In the meantime you all should curl up with a cup of this soup. Happy weekend!
Roasted Asparagus and White Bean Soup (serves 4)
2 TBS olive oil (divided)
1.5 lbs fresh asparagus, chopped into 1 inch pieces
4 cloves of garlic, minced
1 large yellow onion, diced
1 large baking potato, scrubbed clean and chopped into small cubes
2 15oz cans of navy beans, drained and rinsed
3 1/2 cups of veggie stock (up to 5 cups if soup is too thick)
1 TBS fresh rosemary diced, or 1 tsp dried
1 tsp paprika (use more or less depending on your spice tolerance)
Plenty of salt and pepper to taste
Preheat the oven to 450. Line a baking sheet with parchment paper. Arrange asparagus on baking sheet. Drizzle with 1 TBS of olive oil and sprinkle with salt and pepper. Roast for about 10-15 minutes or until asparagus is tender. Set aside.
Meanwhile, heat a large soup pot with remaining 1 TBS olive oil over medium heat. Add onion. Cook for about 8 minutes stirring occasionally. Add garlic, rosemary, and paprika. Cook for 1 minute. Add the potato, beans, cooked asparagus and 3 1/2 cups veggie stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 25 minutes. With an immersion blender puree the soup. (If you are using a regular blender carefully do this in batches) If soup is too thick add a little more broth. Taste test and add seasonings as necessary. Enjoy!