Here’s something tasty from a blog called Cadry’s Kitchen. Click HERE for the full (and funny) post!
Hearty Asparagus Soup
Serves one as a meal or two as a starter
- 12 ounces fresh asparagus
- 1 carrot, chopped
- 1 celery stalk, chopped
- ½ small red onion, chopped
- 1 clove garlic, minced
- 1 tsp oil (canola, avocado, or olive), plus a small additional amount for roasting asparagus
- ½ cup water
- ½ vegan vegetable bouillon cube
- Pinch of smoked salt (optional)
- Salt and pepper, to taste
Preheat oven to 425 degrees. Wash asparagus, removing wooded ends at each spear’s natural breaking point. Dry three spears of asparagus, drizzle lightly with oil, and roast on a cookie sheet for 15-20 minutes, shaking the pan occasionally throughout. When the asparagus is softened with a nice brown color, remove it from the oven and set aside for garnish.
Chop the remaining asparagus into one-inch pieces. In a small soup pot, sauté the garlic, onion, carrot, and celery in one teaspoon of oil. Once the onion is translucent, add the one-inch pieces of asparagus, half of a bouillon cube, and water to the pot. The water will not cover all of the asparagus; the goal is to steam most of it. Set it to a medium heat and cover. If it starts to boil, lower the heat. Cook for 10 minutes, until the asparagus is bright green and soft. Once the asparagus and carrots are tender, blend the soup fully with a conventional or immersion blender. (If you’re using an immersion blender, you may have to tilt the pot to have enough liquid in one spot for easier blending.) Add a pinch of smoked salt, and salt and pepper to taste. Chop the roasted asparagus that was set aside earlier into small bites. Ladle soup into bowls and garnish with the roasted asparagus.