Creamy Asparagus Soup
(gluten-free, dairy-free, possible vegan option) I had been dreaming about making a creamy dairy-free, gluten-free asparagus soup for nearly a month before I finally decided to go for it. If you love asparagus, sweet potato and peas, then there is absolutely no reason you won’t love this recipes. It’s quick, easy and incredibly satisfying.
  1. Preheat your oven to 425 F and line a baking pan with foil. Add stock/broth to pot and heat up. Once the liquid has come to a boil, add peas and turn down to a simmer and cover.
  2. Add onions, garlic, EVOO and asparagus in bowl and mix until everything is evenly coated. Lay veggies on tray and evenly use salt and black pepper over top. Keep this seasoning on the light side as you’ll adjust the final taste when everything is combined at the end. Put tray in the oven for 12 minutes. Check every 4 to 6 minutes and move things around to insure that the veggies don’t burn.
  3. When veggies are finished, remove from oven and add them to the hot broth. Scoop out the contents of your sweet potato and add that as well.
  4. Either use an immersion blender to blend everything in the pot or in batches, use your blender to puree the soup. Then add the white pepper and 1.5 tsp salt. Adjust seasonings to your liking.
  5. When serving, squeeze fresh lemon juice over top. Enjoy!