Roasted Asparagus & Onion Soup with Barley
Try serving up this creamy roasted asparagus soup for diners who are looking for something warm, homey & healthy! Add some barley for added bite to create a lovely "Soup of the Day" option that will have your diners coming back for more.
Ingredients
Roasted Asparagus & Onion Soup with Barley
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$0.0
Roasted Asparagus & Onion
Olive Oil
/tbsp
1.0 tbsp
0%
Butter
/tbsp
2.0 tbsp
0%
Asparagus, trimmed and cut into 1-inch pieces
/g
500.0 g
0%
White Onion, minced
/pc
0.5 pc
0%
Salt, pinch
/pc
1.0 pc
0%
Barley
Water
/ml
240.0 ml
0%
Knorr Aromat Seasoning Powder 2.25kg
/tsp
1.0 tsp
0%
Points
Pearl Barley
/g
100.0 g
0%
Salt, to taste
/g
0.0 g
0%
Making the Soup
Knorr Potato Flakes 2kg
/g
170.0 g
0%
Points
Water
/ml
480.0 ml
0%
Knorr Aromat Seasoning Powder 2.25kg
/tsp
2.0 tsp
0%
Points
Salt and Pepper, to taste
/g
0.0 g
0%
Serving
Asparagus Heads, roasted (for garnish)
/g
0.0 g
0%
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Roasted Asparagus & Onion
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Olive Oil 1.0 tbsp
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Butter 2.0 tbsp
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Asparagus, trimmed and cut into 1-inch pieces 500.0 g
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White Onion, minced 0.5 pc
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Salt, pinch 1.0 pc
Barley
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Water 240.0 ml
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Pearl Barley 100.0 g
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Salt, to taste
Making the Soup
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Water 480.0 ml
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Salt and Pepper, to taste
Serving
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Asparagus Heads, roasted (for garnish)
Preparation
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Roasted Asparagus & Onion
- On a skillet, heat your olive oil and butter, then add in your onions.
- Season with salt to draw out the onion’s moisture, then add in your asparagus.
- Toss them for about 2 minutes, or until the onion caramelises and the asparagus changes colour.
- Set aside and save some asparagus heads for garnishing later.
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Barley
- Pour 1 cup of water in a pot.
- Add in some salt and 1 tsp of Knorr Aromat Seasoning Powder.
- Place in your pearl barley, and bring to a boil over medium heat, adding water if necessary.
- Let it simmer for about 40 minutes or until the liquid is absorbed. Set aside.
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Making the Soup
- Add in your roasted asparagus and onion mixture into a pot under medium heat.
- Add Knorr Potato Flakes.
- Pour in your water and let it simmer for 8-10 minutes.
- When the vegetables are soft, remove from heat and place in the blender. (If your blender is made of plastic, let the mixture cool first before pouring it in.)
- Blend until smooth and transfer back to the pot. Let the soup simmer over medium to low heat.
- Season with Knorr Aromat Seasoning Powder, and salt and pepper.
- Bring to a boil, turn off the heat.
- Add in your barley and mix together.
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Serving
- Pour your roasted asparagus soup with barley in a soup bowl, and sprinkle with barley.
- Garnish with some roasted asparagus heads.
