Pre-Heat oven to 450 F
Place the rack from the oven in the middle
Toast the walnuts by putting them in a cold dry small frying pan. Turn the heat to medium and toast for 5 to 8 minutes shaking the pan back and forth until the walnuts start to turn golden. Do not burn walnuts or they will taste bitter.
Place the onions, scallions and asparagus on a baking sheet.
Drizzle the olive oil all over
Sprinkle over the garlic powder, onion powder Kosher salt and cracked pepper
Mix in all together using your hands until the vegetables are completely coated.
Place the baking sheet on the middle rack a roast for 15 minutes. (Be sure to check after 10 minutes) If they start to turn too quickly use tongs to move the vegetables around. Continue baking for the last 5 minutes.
Remove from the oven and place the onion mixture in a soup pot and turn the heat high. When the vegetables start to sizzle add the wine and cook down until almost completely gone. (About 6 to 8 minutes)
Add the Tumeric and Cumin and mix well
Add the chicken stock and bring to a boil. Lower the heat to a slow simmer. Place a lid over stock pot and simmer for 20 minutes.
Remove from heat and let cool for 15 minutes
Add the soup to a blender and blend for 60 seconds until smooth and creamy
Pour the soup back into the stock pot and heat until hot.
Adjust seasoning adding more salt if necessary!
Laddle two helpings into a soup bowl and garnish
Can be served hot or chilled!
4 to 6 servings
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