Quench MagazineAsparagus & Red Pepper Soup | Vegetarian | Quench Magazine
Experience the freshness of asparagus and the smokiness of roasted red peppers in this vegetarian soup, perfect with a side salad and hearty bread.
Ingredients
- 13 lb Asparagus, trimmed, cut into 1 " pieces
- 2 c Veggie broth
- 1 Roasted red pepper - diced(1/3-1/2 cup total)
- 1 cn Evap skim milk
- x pepper to taste
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