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An easy vegan recipe for making a healthy asparagus soup. A dash of verjus adds a rich aroma to this deliciously creamy dish full of flavour.
1l vegetable stock
2 tbsp cold-pressed sunflower oil
2 tbsp verjus
Place the asparagus tips and spring onions in a large dish. Sprinkle with olive oil, salt, and pepper, shake well, and bake in an oven for 35-40 minutes at 180-200 degrees Celsius.
Pour half of the stock into a food processor, add the roasted vegetables and liquidise thoroughly.
Pour into a pot, add the rest of the stock, white wine vinegar, and sugar, and bring to a boil.
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