Creamy Dreamy Vegan Asparagus Soup

Cook this recipe with me on my KIITCH channel archived videos.

In the mountains where I live, Spring is a mélange of toasty beach days one week and chilly snow days the next and that’s why I love this soup so much! I can still celebrate the vibrant freshness of Spring and stay warm on those slushy days. I hope you make this, love it, and enjoy it with people who make you laugh!

INGREDIENTS

1 bunch Asparagus, cut into 1/2-inch pieces

1 red onion, small dice

1 clove fresh garlic, sliced

Zest of 1 lemon

Juice of 1 lemon, to taste

Olive Oil to coat, ~ 2Tbs

Salt, to taste

Cashew Cream, to taste (~2-3 Tbs)

MAKE IT

CROUTONS

Cut a 1-3 day old baguette into the desired dice size. For this soup, I like to cut the baguette in half lengthwise, then quarter lengthwise, then flip perpendicularly and cut into roughly 3/4” cubes.

Toss into a hot skillet that can hold the bread in an even layer and that has been generously coated with olive oil. Turn the bread around in the oil and drizzle some more on top. You want these babies to be well covered because they absorb a lot and we want those crispy brown bread bits!

The bread should begin to brown, at this point, put them into a 400 degree oven (or continue to cook them over medium high on the stove top, being sure to flip them regularly so they don’t burn.)

*At this point, you can begin your soup

Once they’re gorgeously browned and crispy, sprinkle a couple of pinches of sea salt over the top and set aside for when you serve.

SOUP

Coat the bottom of a medium pot with the olive oil, turn the temp to medium high, and add:

Onion, Diced

Pinch of Salt

Ensure that the onions are in an even layer and coated in the oil, let them cook for a few minutes to encourage the sugars to come out and develop a mini fond (browning) on the bottom of the pan. If they are cooking too quickly and it seems like they’re burning, turn down the heat and add a splash of white wine, dry vermouth, or water and de-glaze. Once they’re translucent and sticky looking, make a little well in the center, pour in a drop of oil, and ADD your SLICED GARLIC.

Stir around for a sec to get the rawness out of the garlic, then ADD your ASPARAGUS and a PINCH OF SALT.

Now, Cover with your VEGGIE STOCK or water and BRING TO THE BOIL. Once it reaches a boil, IMMEDIATELY DROP THE TEMP to medium and LET SIMMER about 10 minutes. The asparagus will still have a slight crunch in the center and be more on the yellow-green color side when they’re ready to purée.

TRANSFER the soup into a blender, ADD 2-3 TSP CASHEW CREAM, the ZEST OF 1/2 A LEMON, and BLEND ON HIGH until you reach your desired consistency. If it is too thick, add some more stock or water to thin it out, along with a pinch of salt to balance your seasoning. If it’s too thin, add some more cashew cream. And remember, if you don’t love the way it tastes, nobody else will either, so be sure to TASTE IT along the way.

BLISTERED ASPARAGUS TIPS

Into a medium skillet, set over high heat, add enough oil to just barely coat the bottom and quickly ADD the asparagus tips. Let them sit for 30 seconds before you turn then so that they have the opportunity to develop a blistered crust. Then, toss keep them from burning until they are bright green and blistered/ browned on at least one side. This doesn’t take more than 1-2 minutes- we’re really just looking to barely cook them and also add a deeper umami flavor to contrast against the ethereal soup.

TO PLATE

Ladle your soup into the bowl and garnish with your breadcrumbs, blistered asparagus tips, some flaky sea salt, and a little lemon zest. You could also add a few dollops of vegan yogurt if you have it on hand.

WINE PAIRING

I love this soup with a super dry rosé or brut bubbles.

Cheers!