Lunche for 2

Roasted Asparagus Basil Soup

Name: Roasted Asparagus Basil Soup
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 15 asparagus spears; 2 cloves garlic; 1/2 white or red onion; oil (optional); 1/2 cup soaked cashews; 2 cups water or vegetable broth; 1/2 tsp dried dill or 2 tsp fresh dill; 1/4 cup packed basil leaves; 2 tsp extra virgin olive oil; 1/4 tsp salt or taste; 2 tsp nutritional yeast; 1 very generous dash of black pepper

$10.10for 440 minServes 2

Roasted asparagus, onion, and garlic blend with cashews, basil, and water into a smooth dairy-free soup.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Asparagus$3.49/lb typical	0.55 lb	$1.96Typical price
	Garlic$0.75 each typical	0.25	$0.15Typical price
	Red onions$1.49/lb typical	0.5 lb	$0.74Typical price
	Nuts and seeds$0.70/oz typical	2.25 oz	$1.57Typical price
	Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$5.05

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Swaps

Swap Red onions for Onionsabout $0.20/lb less at typical prices

40 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Lunches Cold-weather comfort Winter Spring

Typical price

$2.53 per serving$10.10 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

15 asparagus spears
2 cloves garlic
1/2 white or red onion
oil (optional)
1/2 cup soaked cashews
2 cups water or vegetable broth
1/2 tsp dried dill or 2 tsp fresh dill
1/4 cup packed basil leaves
2 tsp extra virgin olive oil
1/4 tsp salt or taste
2 tsp nutritional yeast
1 very generous dash of black pepper

Steps

Heat the oven to 425 F.
Place asparagus, garlic, and onion on a baking sheet, coat with oil if using, and roast for 20 minutes.
Blend the roasted vegetables, cashews, water, dill, basil, olive oil, salt, nutritional yeast, and pepper until smooth.
Pour the soup into a medium saucepan and simmer over medium heat for 10 minutes.
Taste the soup and add more salt or pepper if needed.