One thing I love about asparagus is that it’s so easy to find. While it’s peak growing season is from February to June, it seems to me that it’s growing somewhere year round, because it is perpetually available in my local supermarket. So even in those dreary winter months you can get your hands on some delicious greenery that reminds you of spring. There are a ton of health benefits to asparagus as well: it’s packed with vitamins A, C, E, K, fiber, folate, and chromium, to name a few.
I bet you usually eat your asparagus roasted or sautéed, with a little garlic, as a side dish to something else. Right? Okay, I know; this is delicious. I am not arguing. But don’t you think that such a tasty, powerhouse vegetable deserves to be the star every once in a while?
This tasty (and shockingly simple and quick to prepare) asparagus soup brings asparagus color and flavor to the spotlight. I made this version with green asparagus for the beautiful color – but an iteration with white asparagus might be equally striking!
If you don’t cook your asparagus the same day as purchasing, make sure to store it upright in an inch or so of water. That will keep it crisp and fresh for later use.
Prep time: 10 minutes ~ Cook time: 25 minutes ~ Serves 3
1) In a medium pot, combine:
1/4 c vegan margarine (I prefer Earth Balance brand)
4 c vegetable broth (or 4 cups prepared from bouillon)
1 large onion, diced
1 large potato, cubed
1/2 t salt (if your broth is very salty, you may choose to omit)
1/2 t black pepper
Cover. Bring to boil. Lower heat to a slow, but definite, boil. Stir occasionally. Keep an eye on your pot to avoid over or under boiling. Cook for 15 minutes until potatoes are soft.
1 standard supermarket sized bunch of green asparagus, chopped into about 4 parts (see photo if you live outside the US…it’s about an adult handful’s worth. If you are unsure, err on the side of a little too much and cook it for a few minutes longer.)
Stir in asparagus pieces. Return mixture to a slow boil. Cook for another 10 minutes once returned to boil.
3) Remove from heat and allow to stop boiling.
4) Transfer to large blender and liquify. This will need to be done in at least 2 parts, depending on the size of your blender. DO NOT fill the blender more than half full, or the liquid may swirl out of the blender and all over your kitchen.
NOTE: If you’ve never put hot soup in a blender before, take note. DO NOT seal the blender. Remove the small plastic cap from inside the lid. Cover it with a dish rag instead so that nothing can escape, but it is not airtight. PUSH DOWN on the blender when you turn it on; the force from the hot soup will be greater than you think!
5) Mix the liquified soup in a separate bowl before serving to insure equal distribution of various parts and flavors. Top with:
3 diced scallions
Serve and enjoy.
Please note, my soup may be a bit darker than yours because I cook with a product called Better Than Bouillon, which is naturally dark, instead of with standard pre-made vegetable broth from a box or can.