***I’m pleased and honored to say that this post is part of a collaboration with some amazing and talented bloggers. It’s all about SPRING RECIPES! Please be sure to visit their websites and check out their scrumptious recipes! See links at the end of this post.
Vegan Creamy Asparagus Soup
The shift into Springtime gives us a chance to change things up a bit. Since this has been a long, cold, snowy winter so far, visions of asparagus have danced through my head. How about you? Let’s get into the Springtime vibe with this Vegan Creamy Asparagus Soup!
When the asparagus starts to appear, it is a sure sign that Spring is here!
In fact, I’ve felt like if I just stare at it, I can watch it grow before my eyes. Honestly, have you ever looked at an empty asparagus bed in the morning, only to find little asparagus popping up by the afternoon?
It’s so good when you grow it yourself, too. I pick it and eat it raw.
Who cares if your pee smells weird?
Notice I said, “weird,” not “bad.”
In case you were wondering why this phenomenon occurs, it is due to something called asparagusic acid, which produces sulfurous (usually strong-smelling) byproducts. It takes effect within just a few minutes after eating and lasts about a half a day. Not so bad.
To Plant or Not To Plant
And….asparagus is a popular food to grow if you are dabbling with Permaculture! Because it’s perennial!
Perennial foods are awesome because they will grow back every year and you only have to plant them once!
One caveat – if you plant one-year-old asparagus crowns, you will still have to wait two additional years before you harvest them.
So if you are looking to plant some asparagus in your own garden this year, it is a great companion for rhubarb, strawberries, columbine, and/or petunias.
If not, pick some up at your local farmers’ market, if available, and enjoy this easy-to-make soup.
This recipe is another family favorite. Even asparagus non-lovers see the light after tasting this scrumptious soup!
For the best flavor, use fresh asparagus spears, but you can use frozen if that’s all that is available. I’ve never tried it with canned asparagus, to be honest.
You Will Need
2 lbs asparagus, chopped
4 Cups water
2 Tablespoons liquid coconut aminos
1-2 Tablespoons Mrs. Dash™ original flavor
2 Cups unsweetened plant milk (almond, soy, hemp, or oat)
1/2 Cup blanched almonds
1/2 Cup almond butter
Shelled pistachio nuts for garnish
Grab Your Soup Pot
First, you’ll bring to a boil the chopped asparagus, water, coconut aminos, and Mrs. Dash in a soup pot. Turn the heat down to simmer about 20 minutes.
Next, you’ll have to blend the simmered ingredients with the almond milk, almond butter, and almonds. You can use an immersion blender, if you have one, or a regular blender. (Some blenders require the ingredients to cool down a bit first. Be sure to check your blender’s instructions.)
Serve Hot
If you used an immersion blender, serve right away.
If you used a regular blender, put it back in the soup pot and heat it up again just a tad.
It’s So Simple
This is one of the easiest, quickest, and most delicious recipes! You can double it or cut it in half. It also freezes well, if you want to save some for another day.
It has a little “kick” to it, too.
If you don’t like spicy, you can adjust the spice according to your taste.
We like to have it for lunch or dinner.
Everyone I’ve served this soup has raved, loved it, and asked for the recipe.
I hope that you’ll try it and let me know how you like it!
A delicious, creamy soup that has a bit of a spicy "kick!" You can serve it as an appetizer, or it does well on its own with a nice, hearty bread. Lunch or dinner, casual or fancy, this recipe works well in so many different ways.
- 2 lbs asparagus fresh is best, but frozen will do in a pinch, chopped
- 4 Cups water
- 2 Tablespoons liquid coconut aminos
- 1-2 Tablespoons Mrs. Dash™ original flavor adjust according to your taste
- 2 Cups unsweetened plant milk almond, soy, hemp, or oat
- 1/2 Cup almonds
- 1/2 Cup almond butter
- Shelled pistachio nuts for garnish
-
1-Bring to a boil the chopped asparagus, water, coconut aminos, and Mrs. Dash in a soup pot. Turn the heat down to simmer about 20 minutes.
-
2-Blend the simmered ingredients with the almond milk, almond butter, and almonds. You can use an immersion blender, if you have one, or a regular blender. (Some blenders require the ingredients to cool down a bit first. Be sure to check your blender’s instructions.)
-
3-Serve hot, garnished with shelled, chopped pistachio nuts.
You may substitute cashews and/or cashew butter for some or all of the almonds and/or almond butter.
Be sure to check out these Springtime recipes by these amazing bloggers!
Mini Strawberry Cheesecakes by Michelle of Barefootinthepines.com
Arugula and Basil Pesto Pasta Salad by Becky of Thehomesteadnurse.com
Delicious Blueberry Muffins by Samantha of Thecrooksfamilyfarm.com
This soup is right up my alley as a health nut! I love that you used coconut aminos, I always have that on hand. Can’t wait to try this recipe 🙂
This is a yummy looking soup! Asparagus is definitely my favorite spring vegetable. Thanks for the recipe!
This is the perfect soup for Spring! I’m just WAITING for our asparagus to come up! It looks like I’ll have to try this soup!!
I am so intrigued by this dish! I love asparagus but I’ve never had asparagus soup. And using almond butter… I need to try this for a meatless Monday meal
I have never thought of making asparagus soup before. What a great idea! I’ll have to try making soon 🙂