To celebrate the beginning of spring, I’ve decided to test a bunch of recipes featuring asparagus. When they’re in season, I’m unstoppable. I could have them on repeat for breakfast, lunch and dinner as long as I can find them at the market. In Europe, I was used to buy the white ones but here in North America, the green asparagus are more popular and easier to find.
This delicious soup could be a meal in itself, just prepare a few slices of toasted bread and a nice green salad and you’ll be good to go. Because I’m a foodie, I went for these delicious rainbow veggie fries. It was a bit of a weird and unexpected combo but I personally love it when things get a little unconventional, especially in my kitchen! If you love asparagus as much as I do, I would definitely recommend you to try these vegan creamy rigatoni. What’s your favorite way to eat asparagus!?
Total Time: 40 minutes
Serving: 4 people
– 2 bunches (1kg) green asparagus
– 3 shallots, peeled and finely chopped
– 5 cloves of garlic, peeled and finely chopped
– 1 cup soaked cashew nuts (to prepare the night before or at least 3 hours in advance)
– ½ cup almond milk
– 5 cups water
– 2 vegetable stock cubes (I use the brand Knorr)
– olive oil
– salt and pepper
Pour 3 tbsp. olive oil in a large pot.
Over medium heat, brown the shallots and garlic for 5 minutes. Stay close and stir from time to time.
Wash the asparagus carefully and cut the woody part ends.
Pour 5 cups water into the pot and bring to a boil.
Add the vegetable stock and the asparagus.
Cook for 20 to 25 minutes depending on their size.
Using your food processor, mix all the ingredients together, adding the almond milk and drained cashew nuts to the asparagus pot.
You might want to split into two batches as most food processors’ bowls are under 9 cups in volume.
Heat the soup in the pot again if needed and season with salt and pepper.