On occasion my organic produce co-op will deliver an abundance of asparagus leaving me at a loss of what to make with so many. I did a bit of research came across a recipe for asparagus soup. I've never even considered making a soup out of them before and was immediately curious. Thirty minutes later I was greeted by a surprisingly delicious velvety smooth soup. I passed this recipe along to a girlfriend of mine who needed something to make for a dinner party, later reporting everyone was beyond impressed with this green goddess.
2 lbs asparagus, ends trimmed
2 teaspoons olive oil, divided
1/2 small onion
2 garlic cloves
2 1/2 cups dark vegetable broth*
1/4 teaspoon white pepper
4 heaping tablespoons raw cashews
3 tablespoons nutritional yeast
1 lemon, for zest and juice
*Better Than Bouillon vegetable base is my go to broth. The quality and taste of a soup is in direct correlation to the type of broth you are using. I have found it in the health food aisle at Publix and at Whole Foods. If you have a vegetable broth you prefer, feel free to use it!
*For pencil-thin asparagus you may need to take them out sooner. Start with 6 minutes, add the onions and garlic, and continue roasting for another 5- you want the asparagus to be very tender.
Preheat the oven to 450°F.
Prepare a cookie sheet by spraying it with non stick cooking spray. Place the asparagus on the cookie sheet and drizzle with one teaspoon of olive oil, tossing with clean hands to coat evenly. Roast for ten minutes.
While your asparagus are roasting dice your onion and mince your garlic, drizzle with a teaspoon of olive oil.
Pull the asparagus out of the oven and flip them, add the diced onion and minced garlic over top of the flipped asparagus and put back in the oven to roast for another ten minutes, until very tender.
While the asparagus are roasting blend together the cashews and white pepper with 1/2 cup of the vegetable broth- leave in the blender. Once the veggies are done roasting add the asparagus, onion, garlic and remaining broth to the blender, reserving a few asparagus heads for garnish. Blend until completely smooth, you may need to do this in batches.
Pour soup into a stock pot over medium-low heat and stir in nutritional yeast. Once the soup is hot stir in the juice from half a lemon. Pour into bowls and add the zest of the lemon over each bowl before serving.
Recipe adapted from Fat Free Vegan Kitchen
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