Roasted Asparagus Soup with Tzatziki Recipe

Name: Roasted Asparagus Soup with Tzatziki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch asparagus, cut into 2.5-cm (1-in.) pieces; 1 onion, chopped; 125 mL (1/2 cup) chopped celery; 2 cloves garlic, finely chopped; To taste, salt and freshly ground pepper; 15 mL (1 tbsp.) olive oil; 30 mL (2 tbsp.) all purpose flour; 1 carton (900 mL) chicken broth; 60 mL (1/4 cup) tzatziki yogurt and cucumber dip

Ingredients

1 bunch asparagus, cut into 2.5-cm (1-in.) pieces
1 onion, chopped
125 mL (1/2 cup) chopped celery
2 cloves garlic, finely chopped
To taste, salt and freshly ground pepper
15 mL (1 tbsp.) olive oil
30 mL (2 tbsp.) all purpose flour
1 carton (900 mL) chicken broth
60 mL (1/4 cup) tzatziki yogurt and cucumber dip

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 230°C (450°F). In a bowl, toss asparagus, onion, celery, and garlic with olive oil. Season to taste with salt and pepper.
Place vegetables on a parchment-lined baking sheet and roast, uncovered, until just beginning to brown, about 10 minutes. Shake pan once during cooking to turn vegetables.
Transfer vegetables to a medium saucepan over medium-high heat. Stir in flour; then stir in broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Carefully pour into a blender and purée until smooth. Return to saucepan and heat through.
When ready to serve, spoon 15 mL (1 tbsp.) of tzatziki over each serving and sprinkle with freshly ground pepper.

Side Dishes Soups