So technically summer is over, but as I say this I’m sitting here in a tank top and shorts and it’s a sweaty 30 degrees outside, pretty sweet in my books. Like the flick of a switch, for some reason the second my mind registers that fall is here, I start to think of all the awesome things that come along with it, cozy sweaters, apples, pumpkin pie, rich colours, curling up with a warm mug of tea, Halloween, cool crisp air and hot steamy soup.
P on the other hand, despises Fall. He sees it as nothing more then the end of warm sunny weather and the beginning of the dark, cold, miserable winter that we will have to suffer through for the next 6 months. But even someone who cringes at the thought of snow can appreciate a nice hot bowl of soup. Oh soup, how I’ve missed you. I’m not quite ready for the hearty, filling soups that usually go along with my soup cravings, so to compromise I took a fall meal and threw in a splash of summer, asparagus to be exact.
Asparagus isn’t in season here but I picked some up for a tester recipe I never got around to making. I was starved when I got home from work, so I needed something quick to make otherwise I would have eaten every cracker, piece of bread, handful of cereal or bit of hummus I could get my hands on. Plus I needed to utilize the poor asparagus I had bought that was slowly wilting away in the fridge. I wanted to preserve the earthy aroma of the asparagus, so I kept the recipe pretty simple by just sautéing some onions, shallots and garlic to enhance the flavour and adding in coconut milk to make it smooth and creamy. Now if you’re thinking, “well how am I suppose to make this, I don’t have a Vitamix!”, well neither do I! I threw this into my trusty Kitchen Aid blender and it went perfectly smooth. You could make this in any old blender, and if it doesn’t get super smooth you can always drain it though a fine sieve to get rid of any leftover bits.
CREAMY ASPARAGUS SOUP
- 2 teaspoons olive oil
- 1 small shallot, minced
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1/2 teaspoon dried thyme
- 1 1/2 pounds fresh asparagus
- 1 1/2 cups vegetable broth
- 1 1/2 cups full fat coconut milk
- 1 tablespoon nutritional yeast (optional)
- salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Cut asparagus into 1/2 inch pieces, set aside.
- In a large heavy bottomed pot over medium high heat, cook the onion and shallot in the olive oil for about 5 minutes. Add the garlic, thyme, 1/4 teaspoon of salt and a pinch of pepper and continue cooking until the onion is soft and starting to turn brown. Add the chopped asparagus, broth and 1 cup of coconut milk, cover and simmer for 15 to 20 minutes, or until the asparagus has softened.
- Remove from heat and let cool slightly. In a blender, puree the soup in batches until it is silky smooth. If you have trouble getting the mixture smooth, then take the pureed mixture and force it through a fine sieve placed over the pot.
- Place the soup back in the pot and set over medium low heat. Whisk in the remaining coconut milk until it has reached the desired consistency, then mix in the nutritional yeast, lemon juice, salt and pepper to taste.
- Serve with some toasted fresh bread and enjoy!
Submitted to Wellness Weekend @ Diet, Dessert and Dogs