Asparagus Soup
This Garlicky-Herby Asparagus Soup was me and my mom's favorite meal for months at a time in 2015
It’s light, refreshing, super simple, and plant-based, perfect to kickstart the bright, effervescent essence we’re grasping onto
It’s also packed full of amazing health benefits (Vitamins A, K, Folic Acid) thanks to the asparagus and antioxidants from the ungodly amount of garlic in this— you’re not kissing anyone anyway, so count your blessings <3
Asparagus Soup
Yield: 4 cups
Time: 40 minutes
INGREDIENTS
1 bunch of asparagus, ends trimmed
1/2 yellow onion, diced
10 garlic cloves, diced
4 tbsp olive oil or butter
1/2 tsp ginger powder
1/4 tsp white pepper
1/2 tsp kosher salt
1 1/2 cup water
1 tbsp white miso paste
2 lemons, sliced in half
1 1/2 cup water
12 oz full-fat coconut milk
1/2 cup chopped parsley
grated Parmigiano reggiano, for garnish
chopped dill, for garnish
DIRECTIONS
1. Trim the ends of your asparagus and discard. Cut asparagus into thirds and set aside. Dice yellow onion, and mince garlic.
2. In a medium pot, heat olive oil over medium heat. Add onions and garlic, and saute until fragrant and softened, about 3 to 4 mins. Add ginger, white pepper, & salt; saute until fragrant, about 1 min.
3. Add water to the pot with miso, and whisk until combined. Add the asparagus; bring to a simmer and cook for 7 to 8 mins until tender.
4. While asparagus cooks: Heat 2 tbsp olive oil over medium heat in cast iron. Place lemons face down and sear for 3 to 4 mins until lightly caramelized. Squeeze the lemons into the soup and blend once more.
5. Stir in the coconut milk and parsley, cook for 2 more mins, then blend with your immersion blender.
6. Taste and adjust the seasoning, adding more salt/white pepper if needed. Garnish w/ briny harissa breadcrumbs, parsley, and cashew crema
7. Dive in!