Lunch Made Easy: Dairy Free Cream of Asparagus Soup and Roasted Veggie sandwich

May 7, 2015

Love creamy soups but dairy intolerant? Well we have a great solution! Vegetable puree soups are so simple to make and a great way to fill Half Your Plate at lunch or dinner. Puree soups also freeze very well and make great grab n’ go lunch solutions. Since asparagus is our fantastic veggie of the month, we’ve got a delicious Dairy Free Cream of Asparagus Soup for you to try. Just pair with your favorite sandwich and you’re ready for a tasty and filling lunch!

For this delicious lunch spread hummus on a whole grain role or pita pocket, top with leftover Grilled Chopped Vegetable Salad. If you made the Dairy Free Cream of Asparagus Soup on the weekend, grab a container out of the freezer to pair with your delicious sandwich. If you’re afraid of your sandwich getting soggy, simply bring the pita, hummus, and veggies separately and assemble at work.

Here’s what you’ll need for the grilled veggies:

1 small eggplant
2 small Zucchini sliced lengthwise
1 Red Pepper quartered
1 large Carrot sliced lengthwise
3 tbsp tomato juice, sodium reduced
2 tsp canola oil
1 tsp Dijon mustard
¼ tsp black pepper freshly ground
2 tbsp balsamic vinegar
1 tbsp basil fresh, chopped
1 tbsp mint fresh, chopped
6 Lettuce Leaves boston

And for the soup:

2 tsp canola oil
1 Leek white and light green part only, thinly sliced
4 Garlic cloves, minced
1 Asparagus bunch, trimmed and chopped
1 Potatoes peeled and cubed
2 tbsp Parsley fresh, chopped
1 tbsp Thyme chopped, fresh
3 cups vegetable broth