Embarrassing fact #1: I’ve never cooked asparagus, until today. In fact, I’ve only ever tried asparagus once before, and it was overcooked and, to me, disgusting.
Embarrassing fact #2: I’ve never cooked leeks, until today. Aaannd, I only remember ever eating leeks once before, when I was told they were in a potato soup.
Embarrassing fact #3: I’ve never cooked collards, until today. And I don’t ever remember knowingly eating them. Yup. Pret-ty sad.
Today is the start of some new beginnings for me. First, I discovered that I love asparagus, and leeks, and even collards. What?!
What’s more? I love asparagus, leeks, and collards altogether. No, it isn’t green over-kill.
So, why the change in palate?
C-S-A. They all came in my CSA (Community Supported Agriculture) box this week. Click here to learn more about my new CSA series.
Sign up with a CSA near you. Right. Now. :)
Okay, about this soup…
This recipe is all about the green vegetables. In other words, it doesn’t have any potatoes or corn or anything like that in it. For me, this soup’s kind of like a celebration of the new and improved presence of asparagus, leeks, and collards in my diet. Yippee!
Won’t you make a pot of this and celebrate your green veggies with me today? (I feel like I’m giving a sermon appeal. :D)
I know you’re going to love this stuff. Eat your greens!
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Vegan Cream of Asparagus Soup
Equipment
- Large saucepan or pot for cooking soup
Ingredients
- 2 large leeks or 3 small ones, washed well with the leaves peeled away, and sliced
- 1 medium onion chopped
- 2 cloves garlic crushed and minced
- 1 tablespoon extra virgin olive oil
- 1/2 bunch asparagus or about 10 spears, chopped into 1/2-3/4 inch sized pieces
- 8-10 large collard leaves or use kale or other green, sliced thinly lengthwise, then again horizontally
- 1 tablespoon fresh parsley minced
- 5 cups water divided
- 3/4 cups raw cashews
- 2 teaspoons salt or to taste
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon pure cane sugar (optional, if your greens are on the bitter side)
- 1/2 teaspoon celery seed
Instructions
- In a large pot, saute your leeks, onion, and garlic in 1 tablespoon of olive oil. Saute at medium-high heat for about 2 minutes, or until onions are just started to get tender and turn clear. Pour 1 cup of water into your pot.
- Add your chopped asparagus, sliced collards, minced parsley, salt, and celery seed to your pot, and allow them to steam uncovered for 3-5 minutes.
- In your blender, combine raw cashews with 2 cups of water, sugar, and yeast flakes. Blend on high for about 30 seconds, or until everything is smooth and creamy.
- Pour blender contents into your pot along with 2 more cups of water, and allow soup to simmer for another 5 minutes, or until your asparagus and collards are tender to your preference. I like my asparagus pretty firm, so I don’t simmer for long.
- Salt to taste, if desired, and serve. Garnish with fresh parsley.
yum, I love all the ingredients, I usually have asparagus several times a week, and will get some tomorrow so I can make this.
http://www.notsoperfectlife.com
how have you NEVER cooked any of those vegetables! Anyways… I love love love soups and this one looks good. I’m always hesitant to cook with leeks though. And celery seed… humm never even heard of that!
http://thefrostedvegan.com
I’ve never gone the collards route, so it looks like I’ll have to try it out : ) I would love a big bowl of this!
Turned out amazing :) I had no cashews so I used almond milk a little butter and flour made a rue added to soup at end let it simmer for a bit to thicken and boom creamy soup .
Yay! I’m so glad! I love that you were able to make a nice creamy soup even without cashews. Yay for substitution. :)