Fresh Asparagus Season is here!
Spring has sprung! That means the days are getting longer, the temperature is getting warmer, the abundance of pollen is driving my allergies CRAZY, and fresh asparagus season is here! The allergies I could do without, but the rest of those items I’m excited about. Whenever fresh asparagus season arrives we’re always looking for some more great fresh asparagus recipes to try out. Today we’ve got a great recipe for Vegan Asparagus Soup for you to try out. Who says you can’t have soup all year round? Not me!
Last week one of our local produce markets posted on Facebook that their asparagus was ready and they were having a special 2 day asparagus sale. So, of course, I drove over to pick up several pounds. I’m sure we’ve all done this, right? We buy a ton of a perishable ingredient like fresh asparagus because it’s on sale, but then we have the difficult decision of deciding what to make. Since spring is here, but the weather is still pretty cool, I decided I’d play around with an idea I had for a healthy vegan asparagus soup. Traditionally I have made a cream of asparagus soup based on the recipe my grandmother makes. That recipe is delicious, but I decided I wanted to try a recipe for asparagus soup without cream. And if I was doing a recipe for asparagus soup without cream then why not go all the way and come up with a vegan asparagus soup recipe. I like trying out vegan recipes whenever I can because I know there is a large vegan community and they are always looking for great recipes that taste great.
What’s so great about Asparagus?
You mean besides the fact that it tastes amazing? And besides the fact that it helps you get your daily dose of fresh vegetables? Asparagus is also loaded with a lot of great nutrients and antioxidants that might slow the aging process. More? Eating Well also cites Asparagus as one of a few vegetables that may help prevent certain forms of cancer, saying asparagus “is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals”. Hard to beat that! Who doesn’t want to eat something that tastes amazing and also makes you feel amazing?
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The Inspiration for my Curried Vegan Asparagus Soup Recipe
I visit a lot of food blogs. Naturally. One site I like to visit is the soup addict. We’ve tried out a lot of her recipes including this great recipe for Mulligatawny Soup which we have adapted into a recipe we love and use all the time. Look for it in a future post on this blog! The Mulligatawny Soup Recipe is great, but it did prove challenging the first time we made it because a few of the ingredients were impossible to find in our small town super market. I felt like I was in the Seinfeld Soup Nazi Episode, “No soup for you!”. Luckily, I remembered my sister-in-law had once given me a Christmas gift (thanks Meghan!) of spices from a place called Penzeys and there I found the crucial Garam Masala (I love it!) which I needed for the soup. In the time since I have ordered from Penzeys on a regular basis. It’s definitely more expensive than buying spices at the grocery store, but I have found their spices are much better quality and I don’t use as much in a recipe because they are fresher. I just love having fresh ingredients delivered to my door, don’t you?
Since trying out Mulligutawny Soup we’ve discovered that we love the combination of curry, garam masala, and coconut milk. What great flavors! We have another roasted cauliflower soup we made a lot this fall that uses these same ingredients and so when I decided I wanted to try out a vegan asparagus soup recipe I took my inspiration from these ingredients and I decided why not make it a curried vegan asparagus soup! When in doubt, combine things you love.
Along with the spices mentioned above, I also included ground turmeric because I’ve heard a lot of good things about it being anti-inflammatory and really good for you. And the recipe includes curry powder which is amazing, but can pack a punch so feel free to experiment and find the right spice amounts that work for you (I love spicy food, but I’m a little wimpy when compared to some).
I’d call the whole asparagus soup experiment a success and I can’t wait to see what asparagus season brings about next. This Curried Vegan Asparagus Soup recipe is now among our favorites. It tastes great hot from the stove, but it also makes for a great cold asparagus soup. I may start eating it for breakfast!
Are you hungry yet? Okay, okay, on to the recipe.
- 1.5 lb asparagus , chopped into 1/2 in pieces, tough ends snapped off
- 1 onion , chopped
- 3 cloves garlic , finely chopped
- 1 Tbsp . coconut oil
- 1 Tbsp . garam masala
- 1 tsp . curry powder
- 1 tsp . turmeric powder
- 2 c . broth
- 1 15 oz . can of coconut milk
- Heat oil in pot on medium low heat.
- Add onion and sweat for 5 minutes.
- Add garlic for 1 minute.
- Add asparagus and sauté for an additional 4-5 minutes.
- Add garam masala, curry powder, and turmeric. Stir and cook for 1 minute.
- Then add a small amount of broth (vegetable broth if making vegan) and stir to loosen any seasoning stuck to pan.
- Add the rest of the broth and coconut milk. Simmer for 5-10 minutes.
- Use immersion blender to blend to desired consistency.
- If you don't have an immersion blender, let cool slightly, then put in blender, put lid on, and blend--please be careful if soup is still hot!!
You can get a great immersion blender over at Amazon for around $35. It’s a small investment, but I have found it to be an amazing tool when making soups. You save time because you don’t have to wait for the soup to cool and it’s safer because you are less likely to burn yourself. Not to mention it’s just easier and cleanup is a breeze compared to using a traditional blender. It’s definitely on my list of favorite kitchen gadgets (which I should do a post about sometime).
Try it out and let us know what you think in the comments below.
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