Vegetarian

Roasted asparagus and potato soup is for Soup.

Roasted asparagus and potato soup takes 60 minutes to prepare.

Roasted asparagus and potato soup takes 15 minutes to cook.

Roasted asparagus and potato soup makes 4 servings.

The ingredients for Roasted asparagus and potato soup are:

6 cloves garlic
1 1/4 lb. asparagus, cut into one inch pieces
2 lb peeled and diced Yukon Gold potatoes
1 medium sweet onion, cut into 6 wedges
1 tblsp EVOO
1/2 tsp salt
1/2 tsp black pepper
3 cups vegetable broth
6 oz geek yogurt, plain
1 tsp lemon juice
1 tbsp fresh tarragon
1 cup chopped fresh mushrooms

Here is how you make Roasted asparagus and potato soup:

Heat the oven to 425 degrees. Place the garlic on a square of foil and sprinkle with a teaspoon of water. Fold the foil into a packet and set aside. In a large bowl, combine asparagus, potatoes, onion, oil, salt, and pepper. Toss to coat. Spread out on two baking sheets, with the garlic packet in one corner of the baking sheet. Roast, stiring occasionally, until the asparagus is soft, and the potatoes tender (35-45 minutes). When the vegetables are done, empty the garlic onto the baking sheet and let cool for 5 minutes. Transfer half of the vegetables to a blender, add 1 1/2 cups of broth and blend till smooth.. Transfer to a large pot. Repeat the process with the rest of the vegetables and mushrooms and broth, then warm the soup over medium heat. Whisk the tarragon, yogurt, and lemon juice into the soup.Serving Size: 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user CRIMSCOUT.

The nutritional information for Roasted asparagus and potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 159.1

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 729.3 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 3.9 g
• Protein: 8.3 g

The dietary needs meet for Roasted asparagus and potato soup is Vegetarian