by Heather | Feb 19, 2018 | cooking, recipe, vegan, vegetarian
Asparagus Soup
Ingredients:
• 1 yellow onion, diced
• 2 tsp. olive oil
• 1lb. asparagus spears
• ½ head cauliflower, chopped
• 4 cups organic, low-sodium chicken stock (for vegan option, use vegetable stock)
• Sea salt & cracked black pepper
Directions:
1. Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus.
2. In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes.
3. Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.
4. Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper.
by Heather | May 23, 2016 | cooking, gluten free, vegan
Chilled Asparagus Soup
INGREDIENTS:
– 2 tablespoons olive oil
– 1 white onion, minced
– 2 stalks celery, minced
– 1 lb. asparagus, woody ends removed and sliced into 1-inch lengths
– 2 bay leaves
– 1 teaspoon salt
– ½ teaspoon white pepper
– 6 cups vegetable stock
– 2 medium avocados
– 2 tablespoons lemon juice
INSTRUCTIONS:
– Heat the olive oil in a large soup pot. Add the onion and celery and cook over medium heat until onions and celery are translucent, about 10 minutes.
– Add the asparagus, salt, pepper, and bay leaf. Sauté for another 3 minutes.
– Add the vegetable stock and bring the soup to a boil. Reduce to a simmer and cook for 5 minutes. Remove from the stovetop and allow to come to room temperature.
– Add the soup, avocado, and lemon juice to a high-powered blender. Blend until creamy.
– Chill in the refrigerator for at least one hour before serving.
– Garnish with lemon cream, parsley, and asparagus spears if desired.
(Lemon Cream Recipe: ½ cup raw cashew pieces, soaked for at least 4 hours, ¼ cup water, 4 tablespoons lemon juice, Salt. Rinse the soaked cashews and add them to a high-powered blender. Add in the remaining ingredients. Blend until smooth, scraping down the sides as needed. Store in the refrigerator.) [Credit: CatchingSeeds.com]
