Vegan Cream of Asparagus Soup
I'm getting back to my roots. My soup roots, that is! Speaking of roots, spring is almost here!! Even though it's currently in the low 40's and it snowed yesterday (major eye roll), there are flower bulbs popping out of the ground in my yard and we have had glimpses of warm spring air. It makes my heart happy.
Want to know what else makes my heart happy? This soup.
Just look at how springy and green it is!! Is it just me or does looking at this soup kinda make you want to go pick some fresh flowers in a pastel field, open all the windows in your house, and dance around to songs from The Sound of Music?
Just me? lol ;)
The change of seasons is always a great time to take a step back, set new intentions, and add some new recipes to your weekly lineup. Especially with produce that is in-season! One of my favorite things about spring is all the delicious produce that is readily available. There are definitely some yummy foods that are seasonal during winter, but there are SO many more that become available once the earth starts to thaw (at least where I live)! Asparagus is one of those foods. I can find it year round at the grocery store, however it gets expensive and a little sad looking during the winter. Around this time of year they start looking wonderful! And I'm taking full advantage with a delicious vegan cream of asparagus soup! This creamy, dreamy soup is full of simple, fresh foods that will nourish you from the inside out. I think what I love most about it is how fresh it tastes. It's a creamy soup, yet still feels light. The addition of fresh squeezed lemon shouldn't be skipped. It adds a brightness to the soup and really brings out all the flavors.
Let's nerd out for a sec and chat about how awesome asparagus is. Asparagus is a very good source of folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into your cells. That's good news if you're watching your blood sugar! It's a wonderful prebiotic food that contains inulin, a magical fiber that remains in tact all the way to the intestines where it promotes the growth of friendly bacteria for gut health. You know I love gut health. Asparagus is also a particularly good source of glutathione, a detoxifying compound that helps break down harmful compounds like free radicals. This is why eating asparagus may help protect against certain forms of cancer, such as bone, breast, colon, larynx and lung cancers. I mean geez, what's not to love?!
All that to say...this soup is not only delicious, but SO good for you. Do yourself a favor and go make this gorgeous, nourishing soup. It's definitely my preferred version of "spring cleaning" ;)
Now, we just need the weather outside to match the springy goodness happening in our kitchens!
Vegan Cream of Asparagus Soup
| Serves 6 |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- 1 medium leek, washed and thinly sliced (white parts only)
- 6 cups low sodium vegetable broth
- 1 cup chopped cauliflower florets
- 2 bunches of asparagus, stalks trimmed, and chopped
- 1-2 teaspoon sea salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/2 cup raw cashews
- 3 Tbsp nutritional yeast
- Juice of half a lemon
Instructions
- In a large pot over medium-high heat, sauté the garlic and leeks in olive oil for about 5 minutes, until the leeks are translucent.
- Add the vegetable broth and the cauliflower, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer uncovered, for about 10 minutes. Add the asparagus, and salt & pepper for about 5 more minutes, until the asparagus is tender but still crisp.
- Remove the pot from the heat and stir in the cashews and nutritional yeast.
- Pour the soup into your blender (in batches if needed) and blend on high until smooth and creamy.
- Return the soup to the pot, stir in the lemon juice, and add more salt and pepper if needed to taste.
- Serve and enjoy!!
xoxo,
Lauren